Even though bacon is enjoying an extended period of popularity, it is not the only piece of the pig worthy of recognition – as evidenced by the pancetta and pulled pork in these delicious sandwiches.


pulled pork and apple grilled cheese

French bread

3 tablespoons butter, softened

1 granny smith apple, peeled, cored, thinly sliced

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon vanilla sugar

white sharp cheddar cheese, sliced

1 cup left-over smoked pork

1 thinly sliced red onion

Heat oven to 350F.

Place aluminum foil over a baking sheet and coat generously with non-stick spray. Place sugar, cinnamon, and nutmeg in a container and add sliced apples. Shake until apple slices are evenly coated.

Put apples on prepared baking sheet and bake for 15 to 20 minutes until tender.

Warm pulled pork to room temperature, or in a skillet if desired.

Assemble sandwich by spreading pulled pork on bread slice. Top with red onion slices, spiced apple slices and white cheddar.

Spread butter on outside of sandwich. Grill until bread is golden and cheese has melted.


Recipe adapted from The Dining Guide, November 2014



pancetta and fig panini

1 cup water

1 cup port

1 cup dried figs, stemmed and halved

1 tablespoon dried rosemary

2 onions, cut crosswise into 1/4 inch thick rounds

2 tablespoons chilled butter, diced

8 ciabatta rolls, halved horizontally

8 slices pancetta, cooked

7 ounces sliced asiago cheese


Bring 1 cup water, port, figs and rosemary to boil in small saucepan. Reduce heat to medium-low, simmer until mixture is reduced to generous 1 1/4 cups, stirring occasionally, about 20 minutes. Cool slightly. Puree in processor until smooth.

Heat oven to 400F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes.

Spread about 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, pancetta, cheese and arugula. Place roll top on each.

Cook panini in panini press, or cook in large heavy skillet over medium heat.


Recipe adapted from Bon Appetit, November 2008