BBQ Pork Panini Sandwich: A Taste of the South, Grilled to Perfection

The first time I tasted a truly great BBQ pork sandwich was at a roadside diner in Memphis. The air was thick with the scent of hickory smoke, and the jukebox crooned a bluesy tune. I bit into that sandwich – juicy, tender pork shoulder slathered in tangy sauce, piled high on a soft bun – and I was instantly transported. It was more than just food; it was an experience, a taste of Southern hospitality and culinary tradition. This BBQ Pork Panini pays homage to that memory, elevating the classic sandwich with a grilled, cheesy twist.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 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

Equipment Needed

• Roasting dish
• Small bowl
• Container with lid
• Plastic wrap
• Panini press

Instructions

1. First, prepare the spice rub. In a bowl, thoroughly mix together the white sugar, paprika, and onion powder. This blend will create a flavorful crust on the pork as it roasts.
2. Place the pork loin in a roasting dish. Pat the prepared spice rub mixture generously all over the pork, ensuring that it’s fully coated. This rub is crucial for developing the signature BBQ flavor. Reserve any remaining rub in a container fitted with lid for up to 6 months. This will allow you to easily recreate this recipe!
3. Cover the seasoned pork with plastic wrap and refrigerate it to marinate for at least 1 hour. This marination period allows the flavors of the rub to penetrate the pork, resulting in a more flavorful final product.
4. Preheat your oven to 325 degrees F (160 degrees C). This lower temperature allows the pork to cook slowly and evenly, resulting in a more tender and juicy roast.
5. Place the roast pork into the preheated oven and cook for 1 1/2 hours. Use a meat thermometer to ensure the internal temperature reaches at least 145 degrees F (63 degrees C) for safe consumption.
6. Once cooked, remove the pork from the oven and tent it with foil. Let the roast rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful slice.
7. After resting, thinly slice the pork against the grain. This helps to break down the muscle fibers, making the pork even more tender and easier to eat in your panini.
8. Preheat your panini press. While the pork is resting, you can prepare the panini press so it is ready to assemble the sandwiches.
9. In a small bowl, combine the softened butter and minced garlic. Mix well to create a garlic butter that will add a delicious layer of flavor to the bread.
10. Spread the garlic butter evenly on the outside of each sliced french style sandwich bun.
11. Divide the sliced pork, dill pickle slices, cheddar and colby cheese slices, and barbecue sauce evenly between the buttered bread slices. Ensure that each sandwich is generously filled but not overly stuffed, which could make it difficult to press.
12. Place the assembled sandwiches in the preheated panini press and close the lid. Grill the sandwiches until the bread is toasty brown and the cheese is completely melted and gooey, about 3-5 minutes.
13. Once the panini is grilled to perfection, remove it from the press. Slice each sandwich on a diagonal and serve warm.

Expert Tips & Tricks

• Spice Rub Adjustment: Feel free to adjust the spice rub to your liking. Add a pinch of cayenne pepper for a touch of heat, or a teaspoon of smoked paprika for a deeper smoky flavor.
• Pork Selection: While pork loin is used in this recipe, you can also use pork shoulder or butt for a more traditional pulled pork flavor. If using pork shoulder, cook it at a lower temperature (275 degrees F) for a longer period (around 6-8 hours) until it’s easily shredded.
• Cheese Variation: Experiment with different types of cheese! Pepper jack cheese adds a kick, while provolone provides a milder, meltier option.
• Bread Selection: While French-style sandwich buns are great, you can use ciabatta rolls or even sourdough bread for a different texture and flavor.
• Panini Press Alternative: If you don’t have a panini press, you can use a skillet. Simply place the sandwich in the skillet, press down with a spatula, and cook over medium heat until golden brown on both sides and the cheese is melted.

Serving & Storage Suggestions

Serve these BBQ Pork Panini sandwiches immediately while the bread is still warm and crispy and the cheese is melted and gooey. They are delicious on their own or paired with a side of coleslaw, potato salad, or baked beans.

Leftover sliced pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the pork in a skillet or microwave before assembling new panini. Assembled panini are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours. Reheat in a panini press or oven until warmed through. I do not suggest freezing the assembled sandwiches.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1251.4 kcal	N/A
Calories from Fat	603 g	48%
Total Fat	67 g	103%
Saturated Fat	25.3 g	126%
Cholesterol	234.7 mg	78%
Sodium	703 mg	29%
Total Carbohydrate	91.3 g	30%
Dietary Fiber	17.1 g	68%
Sugars	48 g	191%
Protein	79.3 g	158%

Variations & Substitutions

• Spicy BBQ Pork Panini: Add a dash of hot sauce or a pinch of red pepper flakes to the barbecue sauce for an extra kick.
• Hawaiian BBQ Pork Panini: Top the pork with grilled pineapple slices for a sweet and tangy twist.
• Coleslaw Topping: Add a layer of coleslaw to the panini for added crunch and flavor.
• Vegetarian Option: Substitute the pork with grilled portobello mushrooms marinated in barbecue sauce for a vegetarian-friendly alternative.

FAQs (Frequently Asked Questions)

Q: Can I make the spice rub ahead of time?
A: Absolutely! In fact, I recommend it. Mixing the spice rub a day or two in advance allows the flavors to meld together even more. Just store it in an airtight container at room temperature.

Q: Can I use a different cut of pork?
A: Yes, you can! Pork shoulder or butt would be delicious, though they require a longer cooking time at a lower temperature until they’re easily shredded.

Q: What kind of barbecue sauce is best?
A: That’s entirely up to your preference! Use your favorite store-bought barbecue sauce, or try making your own from scratch for a truly personalized flavor.

Q: Can I use different cheese?
A: Definitely! Cheddar and Colby is a great choice because of how it melts, but you can use your favorite cheese that melts well, such as provolone, mozzarella, or pepper jack.

Q: How do I prevent the sandwich from getting soggy?
A: Be sure to butter the outside of the bread before grilling. This creates a barrier that prevents the bread from absorbing too much moisture from the fillings.

Final Thoughts

This BBQ Pork Panini Sandwich is more than just a quick lunch; it’s a celebration of flavor, texture, and Southern comfort. The combination of juicy, tender pork, tangy barbecue sauce, melted cheese, and crispy bread is simply irresistible. So gather your ingredients, fire up the panini press, and get ready to experience a taste of the South in every delicious bite! I’d love to hear what you think, or any changes you may have made. Consider serving with a side of creamy coleslaw and crispy sweet potato fries.