BBQ Short Rib and Spinach Panini

September  4, 2014
0 Ratings
  • Serves 1
Author Notes

Have you ever had leftover ribs and think, what the heck can I do with them? Well, I cut off all the meat (about 3 ounces) and tossed it in one tablespoon of BBQ sauce. That became the base of my leftover rib panini! —Biz Velatini

What You'll Need
  • 2 slices rye bread
  • 3 ounces leftover pork BBQ, cut off the bone and chopped
  • 1 tablespoon BBQ sauce (your favorite)
  • 1/3 cup baby spinach
  • 1 ounce Cabot extra sharp cheddar cheese, shredded
  • 1 teaspoon butter
  1. Put one slice of the rye bread on your cutting board. Lay the shredded cheese on the bottom of the bread. Mix the leftover pork bbq that's been chopped and mix that with one tablespoon of BBQ sauce. Lay the bbq mixture over the cheese. Top with baby spinach. Put the second piece of rye bread on top, spread with 1/2 teaspoon butter.
  2. Heat panini machine over high heat. Put the buttered side down on the panini, and then spread the second half teaspoon of butter on the top piece of rye bread. Close the panini maker and cook for 5 minutes, until the outside is crisp and the cheese is all melty.
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