Crispy Pork Belly and Apple Panini

Name: Crispy Pork Belly and Apple Panini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz (225 g) pork belly (fresh, skin removed), sliced ¼ inch thick; 1 medium (170 g) apple (Granny Smith or Honeycrisp), cored and sliced into ⅛-inch-thick rounds; 4 oz (115 g) smoked gouda cheese, sliced ⅛ inch thick; 1 loaf (about 9 oz) (255 g) focaccia loaf, halved horizontally and cut into 4 pieces for 2 sandwiches; 2 tbsp (30 g) unsalted butter, softened to room temperature; 1 tbsp (15 ml) whole grain mustard; 1 tbsp (15 ml) apple cider vinegar; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A Modern American grilled panini featuring thin slices of oven-roasted pork belly with crisped edges and tender, rendered fat, combined with tart apple slices and smoked gouda on warm focaccia. The contrast between juicy pork, sweet-acidic apple, and rich smoky cheese makes for an irresistible lunch sandwich.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 2 panini

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Steps

Before you start

Preheat your oven to 425°F (218°C)
Have a panini press or cast-iron skillet and weighted pan ready before grilling
Slice all ingredients before beginning—mise en place speeds assembly
Use room-temperature smoked gouda (not cold from the fridge) for easier slicing

1
Roast pork belly until crispyOven 425°F / 220°C
- Arrange pork belly slices on a rimmed sheet pan lined with parchment paper in a single layer without overlapping.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Roast in a 425°F (218°C) oven for 25–30 minutes, until the edges are deeply golden brown and crispy, and the fat is translucent.
- The slices should bend slightly without breaking.
- If any slices are thinner and cooking faster, remove them first so all pieces reach the same level of crispness.
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Ready when: Edges are golden brown and crispy, fat is translucent, centers tender
Tip: Do not flip the slices; fat renders downward, crisping the top side. Crowding the pan will cause the meat to steam instead of roast.
2
Cool the roasted pork
- Remove the sheet pan from the oven and let the pork belly slices rest on the pan for 5 minutes.
- This allows them to firm up and makes them much easier to handle during sandwich assembly without breaking.
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Ready when: Pork is cool enough to touch and handle
3
Toss apple with vinegar
- While the pork rests, core the apple and slice it into ⅛-inch-thick rounds.
- Place the slices in a small bowl and toss with 1 tablespoon apple cider vinegar and a pinch of kosher salt.
- This prevents browning and adds subtle acidity that brightens and balances the rich pork and cheese.
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Ready when: Apple slices are evenly coated with vinegar and salt
Tip: Prepare the apple during the pork's resting time. Don't let the slices sit in vinegar longer than 20 minutes or they will soften too much; prep this close to assembly.
4
Assemble the sandwiches
- Slice the focaccia loaf in half horizontally to create two flat pieces.
- Cut each half into two sandwich-sized portions (approximately 4 inches square).
- Spread about ½ tablespoon whole grain mustard on the cut side of each bottom piece.
- Layer half the crispy pork belly slices over the mustard on each sandwich, then top with half the apple slices (letting excess vinegar drip off).
- Top each with 2 slices of smoked gouda cheese.
- Place the top piece of focaccia over the filling, cut-side down, pressing gently to compress slightly.
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Ready when: Sandwiches are stacked and ready to grill
Tip: Slice the focaccia while it's still slightly warm if possible; the bread cuts more cleanly. Don't overload the sandwich or the bread will tear when grilling.
5
Butter the sandwich exteriors
- Lightly brush the outside (top and bottom) of each assembled sandwich with softened unsalted butter, using about ½ teaspoon per side.
- This creates a golden, crispy crust when grilled and helps the bread brown evenly.
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Ready when: Both sides of sandwich are lightly buttered
Tip: Use softened, not melted, butter so it coats evenly. Cold or liquid butter will not distribute properly.
6
Grill the panini
- Place a panini press over medium-high heat, or heat a cast-iron skillet over medium-high heat and place another weighted skillet on top.
- Grill the sandwiches for 3–4 minutes, applying gentle, even pressure from the press.
- Do not press down hard.
- Flip and grill the other side for another 3–4 minutes, until the bread is golden brown with grill marks, the cheese is completely melted, and the pork is heated through.
- Work in batches if your press is small.
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Ready when: Bread is golden and crispy with grill marks, cheese is fully melted and slightly oozing
Tip: Gentle contact with the press is key—hard pressure squeezes out filling and compacts the bread. If your press isn't preheated, run it over heat for 2 minutes first for even browning.
7
Rest and serve
- Transfer the hot panini to a cutting board and let them rest for 1–2 minutes.
- Slice each sandwich diagonally if desired (traditional for panini), and serve immediately while the cheese is still melted and the bread is at peak crispness.
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Ready when: Panini is cool enough to handle but still hot
Tip: Diagonal cuts are traditional for panini and make them easier to eat. Serve on a warm plate to keep the sandwich hot longer.

Good to know

Tips

Pat the pork belly dry with paper towels before seasoning; excess surface moisture will steam the meat instead of roasting it, preventing crisping.
For the crispiest pork, use a heavy-duty baking sheet that conducts heat well (aluminum is ideal). Glass and thin pans cook unevenly and won't crisp the edges as effectively.
If your panini press or skillet is cold when you begin grilling, let it heat over medium-high for 2 full minutes before placing sandwiches on it; this ensures even, fast browning.
The apple adds moisture to the sandwich; let excess vinegar drip off before assembling to prevent sogginess. If the apple releases a lot of liquid during the vinegar step, drain it in a fine-mesh strainer.

Make ahead

Pork belly can be roasted up to 4 hours ahead and reheated in a 325°F oven for 5 minutes before assembly. Focaccia can be sliced, apples can be tossed with vinegar, and gouda can be sliced up to 2 hours ahead; cover and refrigerate. Assemble and grill fresh for maximum crispness.

Storage & reheating

Panini are best served fresh, but leftovers can be wrapped loosely in foil and kept at room temperature for up to 2 hours. To reheat, wrap in foil and warm in a 325°F oven for 5–7 minutes until the cheese softens. Do not refrigerate—the bread will become stale. Not suitable for freezing.

Substitutions

apple cider vinegar → white wine vinegar or fresh lemon juice. Use the same volume; both provide similar acidity and brightness to prevent apple browning.
smoked gouda cheese → aged white cheddar, fontina, or Swiss cheese. Choose a cheese that melts smoothly and has good flavor; aged white cheddar adds a similar richness.
whole grain mustard → Dijon mustard or fig jam. Dijon is sharper; fig jam adds sweetness. Use the same amount and adjust to taste.
focaccia loaf → ciabatta, sourdough, or brioche bread. Choose sturdy bread that can handle grilling and won't fall apart. Avoid soft sandwich bread.