BBQ Pork Panini Sandwich

Total Time:
1 hr 45 min
Prep:
10 min
Cook:
1 hr 35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dry Rub:
  • 3/4 cup white sugar
  • 1 1/2 cups paprika
  • 3 3/4 tablespoons onion powder
  • 3 pound roast pork loin
  • 4 tablespoon butter, room temperature
  • 1 clove garlic, minced
  • 4 French style sandwich rolls, sliced horizontally
  • Dill pickle slices
  • 1/4 pound sliced colby Cheddar cheese
  • 1/2 cup barbecue sauce
  • For the dry rub:
Directions
  • Mix the rub ingredients together in a bowl.

  • Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.

  • Preheat oven to 325 degrees F.

  • Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.

  • Preheat your panini press.

  • In a small bowl mix the butter and the garlic. Butter the sandwich bread.

  • Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.

  • Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.


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