Pulled Pork Panini With Pickled Red Onions
Pulled Pork Panini With Pickled Red Onions
Directions
- Slice ciabatta roll lengthwise. Spread chimichurri on both sides of the sliced baguette.
- Top bottom half of the ciabatta roll with pulled pork, pickled red onions, Bacio cheese, and arugula. Place other half of ciabatta on top and press down firmly.
- Using a panini press, heat until pork is hot and cheese is melted. Cut to desired size.
Ingredients
- 1 cup arugula, baby
- 8 oz Bacio® Cheese, 50/50 Mozzarella Blend
- 2 tbsp Contigo® Chimichurri Sauce, or as needed
- 1 Heritage Ovens® Roll(s), Ciabatta Panini
- 6 oz onions, red, pickled, recipe below
- 1 lb West Creek® Pork, Pulled
Pickled Onions
Directions
- Add vinegar, water, sugar, salt, red pepper, coriander seed, and garlic to sauce pot. Bring to a simmer over medium high heat for 5 minutes.
- Place red onions in a sealable container.
- Pour brine over onions making sure the onions are submerged. Refrigerate until needed.
Ingredients
- 2 tbsp coriander, seeds, toasted
- 4 cloves Peak Fresh Produce® Garlic, chopped
- 1 tbsp Roma® Red Pepper, Crushed
- 3 cup vinegar, rice wine
- 3 cup water
- 4 tbsp West Creek® Salt
- 4 tbsp West Creek® Sugar, Granulated