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