BBQ Pork Panini Sandwich

Courtesy:  Chefs Patrick and Gina Neely

Ingredients

Dry Rub:

• 3/4 cup white sugar
• 1 1/2 cups paprika
• 3 3/4 tablespoons onion powder
• 3 pound roast pork loin
• 4 tablespoon butter, room temperature
• 1 clove garlic, minced
• 4 French style sandwich rolls, sliced horizontally
• Dill pickle slices
• 1/4 pound sliced colby Cheddar cheese
• 1/2 cup barbecue sauce

For the dry rub:

Directions

• Mix the rub ingredients together in a bowl.
• Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.
• Preheat oven to 325 degrees F.
• Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.
• Preheat your panini press.
• In a small bowl mix the butter and the garlic. Butter the sandwich bread.
• Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
• Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.