- Yield: 3
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Pork Panini
Ingredients
- Panini Sandwich
- roasted pork tenderloin (leftovers) - 1 cup - shredded
- olive oil - 1/2 tbs
- onion - 1/2 cup, sliced
- green pepper - 1/2 cup sliced
- mushrooms - 1/4 cup diced
- butter - 1 tbs
- chicken stock - 1/2 cup
- garlic bbq sauce - 1/4 cup
- honey - 1 tbs
- monterey jack cheese (sliced) - 3 oz
- wrap - 1 whole grain panini wrap, or 2 slices sourdough bread
- Crispy Onions
- onion - 1 cp sliced thin
- buttermilk - 1 cp
- sea salt & cracked black pepper
- whole grin flour - 1 cp
- canola oil - 1 cp
Instructions
Prepare your onions:
- Slice the onions thin and place them into a bowl with the buttermilk for approx 20-30 minutes
- In a bowl, mix together flour and salt & pepper
- Remove the onions from the buttermilk, lightly shake them off, and then toss them in the flour mixture
- Heat the oil in a skillet on the stove and add the onions
- Cook on low/medium until crispy brown
Make the panini:
- In a frying pan, heat butter until melted; add onion and cook until it starts to stick to the pan (caramelize); add mushrooms and green pepper and cook on low-medium until all are very soft and browned
- In a separate pan, heat olive oil and add the pre-cooked shredded pork to the pan and heat until softened and juicy; remove from pan to a side plate
- Add chicken stock to the pan and deglaze the pan until almost all of the stock has reduced; add meat back to the pan
- In a small bowl, mix together BBQ sauce and honey and add to the meat, continuing to simmer on low
- Half the panini wrap, brush with oil on one side only (the 'exterior' of the sandwich); place one side down in the panini maker
- Layer meat, veggie mix cheese and top with other half of wrap; close grill and wait until cheese has melted; remove and serve with crispy onions, if desired
