‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
I had one colossal pork shoulder that I cooked in the crockpot months ago. The rest of it got frozen in about 4 batches for another 2-4 meals per batch. So. Huge. I didn’t want all of it to be the same so I was eyeing some of it to become paninis. How Sweet It Is made some pulled pork & beer cheese sandwiches and it made me think: I don’t put cheese with pulled pork nearly enough. I thought about boursin since that elevates a grilled cheese like woah, but I when it came around, I wasn’t feeling that texture. I wanted stretchy cheese!
I threw the slaw on these as a last minute for a crunch. People in the south are OK with slaw on their pork so I figured it was fine, or “authentic” for my paninis. Though, spell-check is NOT ok with the plural of panini.
1 1/2 cups pulled pork
1/4 cup bbq sauce
sliced colby jack cheese
3/4 cup coleslaw
4 slices of bread
Heat a panini press or grill pan to medium-high heat, brushed with olive oil.
Toss the pork into the bbq sauce. Then lay cheese onto the bread, topping with pork.
Put the first half onto the panini press or grill pan so the bread can start toasting and the cheese begins melting. Cook for about 3-5 minutes.
Top with slaw and 2nd piece of bread.
Grill for 2 more minutes just to toast the top slice of bread.
Slice & enjoy!
The tang of the bbq sauce with the sharp cheese and the cool slaw is perfect. Just perfect. It has everything I want in a sandwich. I think the panini bread crunch is wayyy better than just any old roll.