Sandwiches, Wraps & Panini

Roast Pork Panini with Two Cheeses

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Roast Pork Panini with Two Cheeses
Prep Time
20 min
Cook Time
150 min
Servings
6
Calories
827

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
  1. For roast pork, combine oil, garlic, cumin, paprika, oregano, salt and pepper; mix well
  2. Spread mixture evenly over pork
  3. Place roast in a 2 or 3-quart shallow baking dish
  4. 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
  5. Transfer meat to a carving board; tent with foil and let stand 10 minutes
  6. While pork is roasting, for pickled onions, combine vinegar, sugar, salt, peppercorns and bay leaves in a medium saucepan
  7. Bring to a simmer over medium heat, stirring constantly to dissolve sugar
  8. Add onion rings; simmer 3 minutes
  9. Remove from heat
  10. Strain; discard vinegar mixture
  11. Cover; refrigerate until serving time
  12. For tomatillo-corn salsa, combine tomatillo salsa, corn and cilantro
  13. Cover; refrigerate until serving time
  14. For chipotle mayonnaise, combine mayonnaise and chipotle chilies
  15. Cover; refrigerate until serving time
  16. To serve, spread chipotle mayonnaise over cut sides of rolls
  17. Layer Pepper Jack cheese over bottoms of rolls
  18. Thinly slice or pull pork into shreds
  19. Layer pork, salsa, onions and Cheddar cheese over bottoms of rolls; close sandwiches with roll tops
  20. Coat outsides with cooking spray
  21. 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

Serving Size 6

Calories 827

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 35.50g 55%
Sat. Fat 13.50g 68%
Mono Unsat. Fat 9.30
Poly Unsat. Fat 1.60g
Cholesterol 143mg 48%
Sodium 1402mg 58%
Amount/Serving%DV*
Total Carbohydrate 71g 24%
Dietary Fiber 5g 20%
Sugars 0g
Protein 57g
Amount/Serving%DV*
Vitamin A 93RE
Vitamin C 34mg 57%
Calcium 394mg 39%
Iron 7mg 39%