|Smoked Cheddar Cheese, BBQ Rib Meat, Mac n' Cheese, Frizzled Onion Strings, Red Onion Jam|
|Frizzled Mac n' Rib Melt Panini|
For the Red Onion Jam:
4C Red Onions, Thinly Sliced
1t Olive Oil
¼C Red Wine Vinegar
½t Dried Thyme
For the Creamy Mac n’ Cheese:
8oz Elbow Macaroni
2C Cheddar Cheese, Shredded
Salt & Pepper, To Taste
For the Frizzled Onions Strings:
1 Sweet Onion, Shaved into Very Thin Slices
1T Hot Sauce
2C AP Flour
1T Cajun Seasoning
½t Paprika, Garlic Powder, & Onion Powder
1Q Canola Oil
For the Panini:
4T Unsalted Butter, Divided
4 Slices of French Bread
Prepared Red Onion Jam
1C Leftover Pulled Rib Meat
½C BBQ Sauce
4C Prepared Mac n’ Cheese
1 Sweet Onion Cut into Slices & Grilled
6 Slices of Smoked Cheddar Cheese
Directions:1. For the Red Onion Jam: Sauté the onions in hot oil in a large nonstick skillet over medium-high heat for 10 minutes. Reduce to low and stir in the sugar, vinegar, and thyme. Cover and cook for 10 minutes or until the onion very tender. Keep warm or cool and place in a jar and put in the refrigerator until ready to use the sandwich.
2. For the Mac n’ Cheese: Cook the macaroni according to package directions. In a medium saucepan, melt butter over medium heat; stir in the flour, salt, and pepper; slowly add milk. Cook and stir until bubbly. Stir in cheese until melted. Drain macaroni and then add the cheese sauce and stir to coat. Spread the macaroni and cheese in an 8inch square-baking dish to about ¾inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni into squares that are slightly smaller than the bread slices.
3. For the Frizzled Onion Strings: Place the thin onion slices into a dish and cover with the buttermilk and hot sauce, and let them soak for at least an hour. Combine all the dry ingredients and set aside. Heat your fryer to 375 degrees. Meanwhile, grab a handful of onions and toss them into the seasoned flour mixture and tap off the excess. Add the coated onions into the hot oil and fry them for 2-3 minutes or until golden brown and crispy. Drain them on a paper towel, and set them aside until ready to layer on the Panini.
4. Combine the BBQ sauce and the pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
5. Preheat the Panini grill to medium-high heat.
6. Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices and spread some of the red onion jam on each slice, and then layer 1 slice of cheddar, 1 Macaroni-and-cheese Square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and frizzled onion strings and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
7. Grill the sandwiches until the cheese melts and the bread is golden, about 5 minutes.
|Here's a Layer by Layer of the Panini|