Crispy Roast Pork Panini with Rapini and Spicy Sauce

This crispy roast pork panini is full of flavor and is filled with fresh roast pork, rapini, homemade spicy sauce and provolone cheese.

Remember last week when I posted that delicious crispy roast pork recipe? Well today I’m bringing you a recipe that uses all that tasty pork! This sandwich is packed full of flavor and has the perfect crunchy and buttery grilled outside. Plus the addition of garlic sautéed rapini (also called broccoli rabe) and provolone cheese totally puts this sandwich over the top. 

Oh and lets not forget about the delicious homemade spicy flavored mayonnaise. I happened to have tons of Gourmet Garden herb paste in my fridge so I decided to use that in the mayonnaise. Totally delicious. The sauce is only slightly spicy so don’t worry if you’re not a fan of heat.

I made this sandwich on my Cuisinart griddler which I use WAY more than I thought I would. When my husband and I got married he put this on the registry and I thought for sure we would never use it. It’s the best for pressed sandwiches and pancakes. Plus the plates just pop off and can go into the dishwasher. Hello easy cleanup!

Ok, enough about my love for a random small appliance. Just promise me you will make this sandwich…ok?

*I also made a Cuban sandwich using this pork. Check it out!

Crispy Pork Panini with Rapini and Spicy Sauce

This crispy roast pork panini is full of flavor and is filled with fresh roast pork, rapini, homemade spicy sauce and provolone cheese.

Yield: 2 sandwichs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1/2 cup mayonnaise
• 1 teaspoon Gourmet Gardens Italian blend paste
• 2 teaspoons Gourmet Gardens chunky garlic paste
• 2 teaspoons Gourmet Gardens red pepper paste
• 1 large bunch rapini, cleaned
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 4 medium-large slices crusty bread (I used peasant bread)
• 8 thin slices provolone cheese
• 8 thick slices crispy roasted pork (more or less depending on slice size or desired sandwich thickness)
• 2 tablespoons unsalted butter

Directions:

In a small bowl add mayonnaise, Italian blend, chunky garlic and red pepper. Mix until combined and set aside.

Bring a medium sized pot of salted water to a boil. Add in rapini and boil for 5 minutes and then drain.

Set a large pan over medium heat and add olive oil. Add in drained rapini, sauté and then add in garlic. Cook for another 30 seconds and then set aside.

Pre-heat a panini press to medium heat.

Spread a thin layer of flavored mayonnaise on one side of each slice of bread.

Add two slices of provolone cheese to 2 pieces of bread. Top with as much or as little roast pork and sautéed rapine as desired. Top each sandwich with 2 more slices of provolone cheese.

Top with bread and thinly coat the outside of each sandwich with butter.

Add to a pre-heated panini press. Cook for about 15 minutes until the sandwich is hot and cheese is melted.

Items used in this post:

Disclosure: There are Amazon.com affiliated links in this post. This post was not sponsored by the Cuisinart griddler. I just really love it!