The “Thomas Jonathan Jackson”
Makes 1 sandwich
Thomas Jonathan Jackson, better known after First Manassas as “Stonewall Jackson,” was a man of many quirks. He would sit ramrod straight in the saddle and often hold one arm up in the air to balance out his circulation. Many historians noted that he had a fondness for living off the land and eating what his soldiers ate, but reserved a certain fondness for lemons.
Although it is true he liked lemons, he certainly wasn’t seen eating them all the time, and truth be told, he liked a variety of fresh fruits including peaches, watermelon, oranges, apples, grapes and berries. This sandwich has the rustic flavors of pork thrown on the campfire with an herbed lemon Aioli to compliment the savory pork and smokiness of the Rofumo cheese. To finish the sandwich, the tang of the onions would remind him of the wild field onions that sprung up around the countryside.
1 multigrain Ciabatta – sliced in half lengthwise
4 oz thinly sliced black pepper crusted pork loin
3 slices Wisconsin Smoked Rofumo
1½ - tablespoons herbed lemon Aioli*
1 cup light packed baby spinach
1 ounce balsamic onions*
Preheat Panini Grill and spray irons so sandwich will not stick.
Place bottom of Ciabatta on your workspace, spread ½ aioli on bread, then arrange spinach, then layer on pork loin, Rofumo, and balsamic onions. Top with remaining Aioli and remaining slice of bread.
Place into Panini Grill at 45 degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.
Herbed Lemon Aioli
3/4 cup mayonnaise
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
½ teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/4 teaspoon white pepper
Stir together mayonnaise and remaining ingredients. Cover and chill mixture up to 3 days
Balsamic Onions
1 large red onion, cut in half and thinly sliced crosswise
1/3 cup balsamic vinegar
Olive oil
Heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and caramelized, 15-20 minutes. Stir in balsamic vinegar, and continue simmering until the balsamic vinegar is reduced to evenly coat the onions, 3 minutes.
