Best Bbq Pork Panini Sandwich Recipes

BBQ Pork Panini Sandwich image

Provided by Patrick and Gina Neely : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

For the dry rub:
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.

BBQ Pork Panini Sandwich image

Provided by scarley

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
3 lbs roast pork loin
4 tablespoons butter, room temperature
1 garlic clove, minced
4 french style sandwich buns, sliced horizontally
dill pickle slices
1/4 lb sliced cheddar and colby cheese
1/2 cup barbecue sauce

Steps:

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.

Nutrition Facts : Calories 1251.4, Fat 67, SaturatedFat 25.3, Cholesterol 234.7, Sodium 703, Carbohydrate 91.3, Fiber 17.1, Sugar 48, Protein 79.3