Ingredients
For the panini
Multigrain baguette or other crusty bread
Cinnamon Chili Pork (see below)
1 large sweet potato, peeled and finely chopped
1 tablespoon olive oil
Kosher Salt
2 avocados. mashed
1 cup Monterey Jack cheese, shredded
Sriracha or other hot sauce, optional
For the Cinnamon Chili Pork
1 1/4 pounds ground pork
1 tablespoon olive oil
1 1/2 teaspoons ancho chili powder
1 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water
Kosher salt
Freshly ground pepper
Instructions
Preheat oven to 375°F. Place finely chopped sweet potato on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil and season generously with Kosher salt. Toss to coat. Roast in oven until sweet potatoes are tender and easily pierced with a knife, about 20-30 minutes.
Meanwhile, prepare the Cinnamon Chili Pork. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add ground pork and cook, stirring occasionally and using a spoon to break the meat into crumbles, until cooked through and browned. Season generously with Kosher salt and freshly ground pepper. Add ancho chili powder, cinnamon, garlic powder, onion powder and water. Stir to combine, scraping up any flavorful browned bits stuck to the bottom of the pan, and let cook until sauce thickens to coat the pork. Remove from heat and transfer to a serving bowl.
Cut baguette into four equal slices. Halve baguette and use your fingers to scoop out a bit of the insides, allowing more room for the fillings.
Spoon a layer of the roasted sweet potatoes on the bottom of each baguette. Top with a sprinkle of cheese and mashed avocado. Carefully spoon cinnamon chili pork on top, pressing slightly into the avocado to allow it to "stick". Place top of each baguette over the pork and place sandwiches on preheated panini press.
Allow panini to cook until hot and crusty. Remove and devour with sriracha or other hot sauce, if desired.
