Pulled Pork and Coleslaw Panini

Steps

1. 1

   Slice and Pickle the Red Onions

   • Peel and thinly slice the red onion into rings.
   • In a small saucepan over medium heat, combine apple cider vinegar, water, sugar, and salt.
   • Bring to a gentle boil, stirring occasionally, until the sugar dissolves (about 2 minutes).
   • Remove from heat and pour the hot brine over the sliced onions in a small bowl.
   • Let cool to room temperature, about 15 minutes, stirring once or twice.
   • As they cool, the onions will soften and absorb the tangy flavor.
   • The pickled onions can be used immediately or refrigerated for up to 2 weeks.

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   Ready when: Brine has cooled slightly, onions are tender and have absorbed vinegar flavor

   Tip: Don't skip cooling the brine to room temperature; hot liquid will wilt the brioche during assembly.

2. 2

   Prepare the Coleslaw Mixture

   • In a large bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, Dijon mustard, and sugar.
   • Season with salt and black pepper to taste (start with ½ tsp salt and ¼ tsp pepper).
   • Toss gently until the cabbage is evenly coated and all ingredients are combined.
   • Let sit for 5 minutes so the cabbage wilts slightly and flavors meld.
   • Taste and adjust seasoning as needed.
   • The coleslaw can be made up to 4 hours ahead and refrigerated in a covered container.

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   Ready when: Cabbage is evenly coated and slightly wilted

   Tip: If the coleslaw is too wet when ready to assemble, drain excess dressing to prevent the bread from becoming soggy.

3. 3

   Heat the Pulled PorkOven 165°F / 75°C

   • If the pulled pork is cold, warm it gently in a small skillet over medium heat for about 3 minutes, stirring occasionally, until heated through (it should reach 165°F / 74°C internally).
   • Alternatively, microwave it in a covered bowl for 1–2 minutes, stirring halfway through.
   • Season lightly with salt and pepper if desired.
   • Transfer to a clean bowl and set aside, ready for assembly.

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   Ready when: Pork is steaming hot and reaches 165°F (74°C) internally

   Tip: Avoid overheating the pork or it will dry out; you're just warming it, not cooking it further.

4. 4

   Layer the Panini Filling

   • Lay out the 4 slices of brioche on a clean work surface.
   • On two of the slices, divide the warm pulled pork evenly (about 4 oz / 113g per sandwich).
   • Top each portion with a generous handful of coleslaw (about ½ cup / 120ml per sandwich), pressing gently so it adheres to the pork.
   • Add a pinch of drained pickled onions on top of the coleslaw (discard excess brine).
   • Layer a slice of sharp cheddar cheese on top.
   • Top each sandwich with the remaining brioche slice and press gently to compact all the layers.

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   Ready when: Sandwich is assembled and feels compact when gently pressed

   Tip: Drain the pickled onions well; excess brine will make the bread soggy. Press gently to hold everything together without squeezing out filling.

5. 5

   Butter the Outside of the Panini

   • Spread about ½ tbsp (7g) of softened butter evenly on the top outer surface of each assembled sandwich.
   • Flip the sandwiches and spread the remaining butter on the bottom.
   • This ensures even browning and a crispy, golden exterior when grilled.

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   Ready when: Bread is evenly coated with a thin layer of softened butter

   Tip: Use softened butter (not melted) so it spreads easily and evenly without soaking into the bread.

6. 6

   Grill Until Golden and Cheese MeltsOven 375°F / 190°C

   • Preheat a panini press to medium-high heat (350–375°F / 175–190°C) or heat a large skillet over medium-high heat.
   • If using a skillet, place one panini in the pan and use a panini weight, cast-iron skillet lid, or press gently with a spatula to apply even pressure.
   • Grill for 3–4 minutes until the bottom is golden brown and crispy.
   • Flip the sandwich carefully and grill the other side for another 3–4 minutes, continuing to apply gentle, even pressure, until the cheese is melted and the bread is golden on both sides.
   • If using a panini press, place both sandwiches on the press, close gently, and grill for 4–5 minutes total until the cheese melts and the bread is golden.
   • Transfer to a cutting board and let rest for 1 minute.
   • Slice diagonally and serve immediately while the cheese is melted and warm.

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   Ready when: Bread is deep golden brown on both sides, cheese is melted and visible at the edges, sandwich is hot throughout

   Tip: Avoid pressing too hard or the filling will squeeze out; apply gentle, even pressure. If the bread is browning too quickly, reduce heat to medium.