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1
In a large skillet, heat 2 tablespoons of the olive oil.
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2
Add half of the eggplant slices and fry over moderately high heat until golden brown, about 2 minutes per side.
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3
Transfer the fried eggplant to a rimmed platter lined with paper towels and season with salt and pepper.
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4
Repeat with 2 tablespoons of olive oil and the remaining eggplant slices.
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5
Discard the paper towels.
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6
In a small bowl, mix the sherry vinegar with the chives, the parsley, the tarragon, the garlic and 1 tablespoon of the olive oil.
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7
Season the marinade with salt and pepper.
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8
Pour the marinade over the fried eggplant and turn to coat the slices.
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9
Let stand at room temperature for at least 10 minutes.
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10
In a large skillet, heat 1 tablespoon of the oil.
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11
Season the pork with salt and pepper.
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12
Add half of the pork slices to the skillet and cook over high heat until golden and no longer pink in the center, about 1 minute per side.
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13
Transfer to a plate.
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14
Repeat with the remaining tablespoon of olive oil and the remaining pork.
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15
Set 2 large cast-iron skillets over moderately high heat for about 5 minutes, or until very hot.
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16
Spread 2 teaspoons of butter on one side of each slice of bread.
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17
Lay 6 slices on a work surface, buttered side down.
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18
Top each of the slices with one-sixth of the pork and pickled eggplant and 2 slices of cheese.
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19
Close the sandwiches with the remaining bread slices, buttered side up.
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20
Place a sandwich in each cast-iron skillet and set a second heavy skillet directly on top of the sandwich.
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21
Set a large, heavy can in each skillet to weigh the sandwich down.
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22
Cook the panini over moderately high heat for 3 minutes.
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23
Flip each sandwich and cook for about 3 minutes longer, or until browned and crisp all over.
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24
Transfer the panini to a cutting board and cut them in half.
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25
Repeat with the remaining panini, reducing the heat to moderate.
