Shredded smoked pork, baby spinach, grilled peppers, and onions sandwiched together between sourdough bread slathered with dijon mustard and melted colby jack cheese.

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Whenever I have a lot of leftover meats my initial thoughts are either sandwiches or tacos. Since I was in the mood for some fresh greens I went with a nice grilled sandwich. This sandwich is super simple, tastes amazing and I don’t think I had to chop up a thing. For my sandwiches, I used two varieties of mustard brown and classic yellow. That tart mustard cuts through the fat of the cheese and the smokey pork similar to a classic Cubano. With the addition of baby spinach, grilled peppers, and onions. This sandwich is simple but out of this world. Check out my tips and tricks below for the best-shredded pork Panini. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST SHREDDED PANINI SANDWICH

sturdy bread: the key to any good sandwich especially one that’s pressed is good sturdy bread. for my paninis, i usually try and use a sourdough. It’s drier so it takes on the flavor and additional moisture. plus buttery crunchy sourdough is the best. if you want something sturdy but softer try a good foccacia.

layer: bread and layer development is key to holding a sandwich together. instead of the cheese in the middle, i like it right on the crust to keep everything encased inside. slather the bread with mustard to help hold the shredded cheese.

shred the cheese: whenever i make a grilled cheese or melt. hand shredding the cheese is the only option. shredding the cheese from a block gives you that gooey stringy cheesy feel, something you won’t get from pre shredded cheese.

double mustard: there are a lot of different mustards in this world. some spicy, grainy, or even sweet. so why stick to just one? cuban inspired, i added a sharp yellow mustard and a little bit more flavorful brown mustard just to send everyone’s pallet into overdrive.

raw greens: i keep my greens raw because i enjoy them that way. the residual steam from the panini press wilts them enough to my liking if you need your greens a little more tender feel free to saute them with the peppers and onions.

no panini maker? no problem. make this sandwich in a pan with a little weight like a hamburger press or even a small pastry plate to weigh it down.

SIMILAR INGREDIENTS TO:

1. ROASTED CHICKEN SANDWICH + BASIL MAYO
2. CHICKEN & PEPPERONI CLUB
3. BANH MI SANDWICHES

ENJOY THIS RECIPE WITH:

1. CHEF’S SALAD + GOLDEN RANCH
2. HOMEMADE CHIPS W/ CREAMY BORGONZOLA FONDUE.
3. LEMON SUNFLOWER DRESSING

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Smoked Pork Panini Sandwich

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INGREDIENTS

• 3 Sourdough, sliced
• 1/2-1lb Smoked Pork, shredded
• 2c Baby Spinach
• 1 Green Onion, sliced
• 1 Small Yellow Onion, sliced
• 1 Jalapeno, sliced
• Yellow Mustard
• Brown Mustard
• 2c Colby Jack, shredded
• 4TB Butter
• Salt
• Pepper

INSTRUCTIONS

• Shred the pork into bite size pieces.
• Melt the butter under medium high heat. Add in onions and peppers then fry for about five minutes. Season with salt and pepper.
• To build the sandwich lather one side with brown mustard, shredded colby jack cheese, peppers and onions, green onions, and a small handful of baby spinach. Leave this open faced for now.
• One the other slice of bread lather with the yellow mustard and a generous sprinkle of colby jack cheese along with a few turns of black pepper.
• Top onto the spinach.
• Preheat panini maker. Coat with butter and oil.
• Place paninis onto the griddle and close. You want the cheese to melt, which will wilt the spinach and heat the meat. Also look for golden brown bread.

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