Torta Al Pastor Biscuit Panini
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Torta Al Pastor Biscuit Panini

Torta Al Pastor Biscuit Panini

This biscuit panini is jam-packed with Al Pastor Pork and other torta favorites for a rich, vibrant handheld bursting with flavor.

Servings: 12 servings (1 serving = 1 panini)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Al Pastor pork, shredded, hot
2 lb 4.00 oz
6 cups
Refried pinto beans, hot
1 lb 8.00 oz
3 cups
Tomato slices
1 lb 3.00 oz
36 each
Provolone cheese slices
1 lb 2.00 oz
24 each
Avocado slices
1 lb 2.00 oz
3 cups
Garlic aioli sauce, prepared
9 oz
1 1/2 cups
Lettuce, shredded
6 oz
3 cups
Jalapeños, fresh, thinly sliced
6 oz
3/4 cup
Red onions, thinly sliced
3 oz
3/4 cup
Prep
  1. Thaw biscuit pucks, covered, for 30-40 minutes at room temperature or overnight in refrigerator.
  2. Place 2 biscuits (with space between) on lightly greased panini press, preheated to 350°F.
  3. Press closed until dough measures 5 x 4-inches; cook approx. 3 minutes or until golden brown.
  4. Remove and keep panini biscuits warm.
Assembly
  1. Split warm biscuits in half and spread 1/4 cup (2 oz) of refried pinto beans on one piece of biscuit panini bread.
  2. Top with 1/2 cup (3 oz) of Al Pastor pork, 2 slices (1.5 oz) of Provolone cheese, 1/4 cup (0.5 oz) lettuce.
  3. Add 1 Tbsp red onion slices, 3 slices (1.6 oz) of tomatoes, 1/4 cup (1.5 oz) avocado slices, and 1 Tbsp (0.5 oz) jalapeños.
  4. Spread 2 Tbsp (0.75 oz) of garlic aioli on the other piece of biscuit panini bread and place on top. 
  5. Cut sandwiches in half and serve immediately.

  • Make your biscuit panini bread ahead of time and store in refrigeration for up to 3 days. Warm to order on a flattop grill for 2-3 minutes or in a convection oven at 300°F for 2-3 minutes. 

View Recipe Instructions

Nutrition Information

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Serving Size:
1 panini
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

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