The Johnny Pork Melt with Hot Truff Aioli Slaw
Chef Alexa
American
Panini
Pulled pork energy in under 30 minutes. Glazed with our rum-spiked “father sauce” and stacked with spicy slaw magic.
Ingredients
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1 lb ground pork
- ¾ tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
¾ tsp onion powder
1 tsp yellow mustard
2–3 tbsp TOOKSIE’S The Johnny BBQ sauce
avocado oil or neutral oil, for cooking
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1 cup shredded purple cabbage
- 1 cup shredded green cabbage
½ cup shredded carrots
2–3 tbsp TOOKSIE’S Hot Truff Aioli
Salt & pepper to taste
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6 slices white bread
butter, for toasting
1 cup shredded cheese (cheddar, mozzarella, or your fave melt)
Directions
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- Season your pork mince with spices and mustard. Mix well and form into 3 equal patties.
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- Toss together the purple and green cabbage, carrots, Hot Truff Aioli, salt, and pepper. Set aside — let those flavors mingle.
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- Butter one side of each bread slice and toast, buttered-side down, in a skillet until golden. While still hot, sprinkle cheese on the toasted side.
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- Heat oil over medium. Smash patties in the pan and sear for 2–3 minutes per side. Glaze with The Johnny, then sear again until caramelized and sticky.
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- Stack glazed patties on the cheesy bread, add another drizzle of The Johnny, and close up your sandwich.
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- Cook the sandwiches covered over medium-low heat for 2–3 minutes per side. Add a splash of water to create steam and help melt the cheese (just a splash — no soggy buns here).
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- Crack open the sandwich, pile in the Hot Truff Aioli Slaw, slice, and serve hot.
