Sandwiches, Wraps & Panini
Roast Pork Panini with Two Cheeses
Prep Time: 20 min | Cook Time: 150 min | Servings: 6 | Calories: 792
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Prep Time
20 min
Cook Time
150 min
Servings
6
Calories
792
It’s not hard to imagine how delicious these panini are when you see that we’ve combined savory notes from tomatillo salsa with a brilliantly spiced pork roast. We’ve also added Sargento® Sliced Sharp Cheddar Cheese and Sargento® Sliced Pepper Jack Cheese for an incredible melting texture that really brings this meal together.
Ingredients
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 Tbsp. each: ground cumin, paprika and dried oregano
- 1 tsp. each: salt and freshly ground black pepper
- 1 (2-1/2 lb.) well-trimmed boneless pork shoulder roast
- 1/2 cup cider or white vinegar
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 2 bay leaves
- 3 whole black peppercorns
- 1 large red onion, thinly sliced, separated into rings
- 1 cup tomatillo salsa (salsa verde)
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 2 tsp. pureed canned chipotle chilies in adobo sauce
- 6 thin ciabatta rolls, split or 1 large round loaf focaccia bread, cut into 6 wedges, wedges split lengthwise in half
- 6 slices Sargento® Sliced Pepper Jack Cheese
- 6 slices Sargento® Sliced Sharp Cheddar Cheese
- Cooking spray
Directions
- For roast pork, combine oil, garlic, cumin, paprika, oregano, salt and pepper; mix well. Spread mixture evenly over pork. Place roast in a 2 or 3-quart shallow baking dish. Cover dish with foil; bake in preheated 350°F oven 2-1/2 hours or until meat is very tender when pierced with a fork. Transfer meat to a carving board; tent with foil and let stand 10 minutes.
- While pork is roasting, for pickled onions, combine vinegar, sugar, salt, peppercorns and bay leaves in a medium saucepan. Bring to a simmer over medium heat, stirring constantly to dissolve sugar. Add onion rings; simmer 3 minutes. Remove from heat. Strain; discard vinegar mixture. Cover; refrigerate until serving time.
- For tomatillo-corn salsa, combine tomatillo salsa, corn and cilantro. Cover; refrigerate until serving time. For chipotle mayonnaise, combine mayonnaise and chipotle chilies. Cover; refrigerate until serving time.
- To serve, spread chipotle mayonnaise over cut sides of rolls. Layer Pepper Jack cheese over bottoms of rolls. Thinly slice or pull pork into shreds. Layer pork, salsa, onions and Cheddar cheese over bottoms of rolls; close sandwiches with roll tops. Coat outsides with cooking spray. Cook in batches in a preheated panini maker 4 to 5 minutes (or on a preheated griddle or nonstick pan weighted down with another skillet 3 minutes per side) or until golden brown and cheese is melted.
