Now that we are in the throes of winter, it is easy to reminisce about the warm summer months. Oh summer, with your easy cadence of sun, fun, and good food.
The best part about summer?
One of my favorite vacations this year was to Charleston, South Carolina. It was so much fun walking around this historic city and indulging in all the sights, like the City Market, the Battery, and the Aquarium. But as much as I loved seeing the city, I loved our meals there even more. My ultimate meal? The Pig N’ Fig sandwich from Brown Dog Deli.
It. Is. EVERYTHING.
It was homemade french bread that was smothered in fig-rosemary preserves and topped with bacon, sliced green apple, cheddar cheese, and pulled pork. It was probably the ultimate sandwich I have ever had (minus the cheese, of course!).
When we had leftover pulled pork this weekend and I received fig preserves in a holiday gift basket, it was a sign.
I needed to re-create the Pig N’ Fig at home.
So I did.
And we were so, so happy.
This sandwich starts with really good bread.
I like my pressed sandwiches really crispy, so I used sliced Pan Italian.
And I liberally dolloped fig preserves on both sides of the bread.
Then added some thinly sliced green apple.
And popped on some crisp bacon.
*Note: this is when you can add cheese. The original calls for sharp cheddar but my family used brie… I don’t like cheese, so I left it off! It’s delicious either way!*
Then added some homemade pulled pork (yum!!).
Pop the lid on the sandwich and griddle on a panini press for 2-3 minutes until golden and crispy!
No panini press? No problem! Grab the biggest skillet you own, heat over medium heat. When hot, spray with cooking spray then place the sandwich into the middle of the skillet. Place a smaller skillet (or small baking sheet) on the sandwich and weigh down with cans from your pantry. Flip over halfway to get the sandwich golden on both sides!!
All that’s left is to cut in half.
And dig in!
Super delicious… a great homage to the awesome sandwich we had on vacation!
PS – this sandwich is HUGE… it is perfect to split with your favorite person. (or don’t… I promise I won’t judge!)
So, what’s your ultimate vacation food memory?
Your sandwich obsessed friend,
- 2 slices hearty bread
- 2 tablespoons fig preserves
- 1 slice bacon, cut in half
- ¼ Granny Smith apple, sliced thin
- ½ cup pulled pork, warmed through
- Cooking Spray
- Heat a panini press on medium-high heat.
- Set out bread slices on a flat counter. Spread both sides of bread with fig preserves.
- On one slice of bread, layer the apple slices, bacon, and pulled pork. Place the other slice of bread, preserves side down, on top of the pulled pork.
- Spray the heated panini press with cooking spray. Place the sandwich on the panini press and griddle for 2-3 minutes until golden.
- Cut in half and serve immediately!