Classic Panini: Pulled Pork & Slaw

Name: Classic Panini: Pulled Pork & Slaw
Yield: Serves 2
Cuisine: Italian
Ingredients: honey 1 tsp; celery seeds 1 tsp; shredded red cabbage 1 cup (3 oz/90 g); cider vinegar 2 tbsp; cooked pulled pork 1½ cups (9 oz/280 g), room temperature; sharp white cheddar 2 oz (60 g), coarsely grated; onion rolls 2, split; olive oil 1 tbsp

Preparation info

Serves
2

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

This sandwich is an ideal vehicle for leftover pulled pork. The tangy slaw retains its crunch, cutting the richness of the meat and keeping the flavors balanced. For a saucier panino, serve it with vinegary barbecue sauce for dipping.

Ingredients

onion rolls 2, split
olive oil 1 tbsp

Europe
Italy
Sandwich
Street Food
Mediterranean

Method

In a medium bowl, combine the cabbage, vinegar, honey, celery seeds, and a generous pinch each of salt and pepper. Set aside for 30–45 minutes.
Preheat the sandwich grill. Brush the crust sides of the rolls with the oil. On the bottom half of each roll, layer half of the pork, a heaping spoonful of the slaw (reserve the remaining slaw for another use), and half