I love it when a delicious dish can be morphed into even more delicious leftovers. Earlier this week I slow-cooked some Mango, Ginger, and Habanero Pulled Pork. It’s one of my favorite slow-cooker dishes and the leftovers make a great panini. Slather some Dijon mustard onto some plain white bread, pile on some pork, then top with Cabot’s Habanero Cheddar Cheese, and you’ve got yourself one heck of a satisfying sandwich.
Pulled Pork and Habanero Cheese Panini
A Butcher’s Daughter OriginalWhat You’ll Need: 1 cup Mango, Ginger, and Habanero Pulled Pork 1/3 cup shredded habanero cheddar cheese (Recommended: Cabot’s Habanero Cheddar Cheese) 1 tablespoon Dijon mustard 2 slices white bread olive oil cooking spray
Preheat your panini press to medium-high heat.
Spread the Dijon mustard onto both slices of bread. Pile the pulled pork onto one slice of bread, then sprinkle the cheese evenly over the shredded pork. Top with the second slice of bread.
Spray your panini press with the cooking spray, then place your sandwich onto the press. Grill for 4 to 5 minutes, until the cheese is melted and the bread is toasted. Enjoy!