Pork and Poblano Paninis
(published in Chile Pepper Magazine)
Yield: 4 paninis * Zest Factor: Mild
Who doesn’t love a nice and crunchy panini? The marinated pork is good enough to eat alone but paired with the poblano and manchego cheese you have a killer sandwich and plenty to go around.
6 medium tomatillos
1 cup cilantro leaves
2 limes, juiced
3 tablespoons scotch bonnet hot sauce
salt and freshly ground pepper
2 large pork loin chops, boneless
2 poblano peppers
8 slices manchego cheese
A long baguette divided into ¼’s, sliced
2 tablespoons olive oil
On a preheated grill, cook tomatillos for 5 minutes per side. In a blender, combine grilled tomatillos, cilantro, lime juice and hot sauce. Pulse until smooth and season with salt and pepper. In an 8 inch square casserole dish, place pork chops and coat with tomatillo purée. Marinate for 30 minutes.
After pork has marinated, wipe off remaining tomatillo purée and grill pork for about 4-5 minutes per side until internal temperature registers 145°. Grill poblano peppers for about 6 minutes per side. As pork and poblanos are grilling, reheat tomatillo purée in a small sauce pan. Bring to a boil and maintain boil for 5 minutes. Remove from heat.
To assemble paninis, slice pork into thin strips and spread over the bottom of baguette rolls. Slice poblano pepper and remove seeds. Top pork with grilled poblano pepper slices, fresh manchego cheese and a spoonful of tomatillo purée. Cover with baguette top, brush with olive oil and grill for about 2 minutes per side. Serve warm.