Pulled Pork Panini With Pickled Red Onions

Directions

  1. Slice ciabatta roll lengthwise. Spread chimichurri on both sides of the sliced baguette.
  2. 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.
  3. 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

  1. 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.
  2. Place red onions in a sealable container.
  3. 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