Serves 1

5 oz Smoked Pork Belly
1 Sheila Partin Hoagie Bun
1 T. Chipotle Aioli
1 oz. Smoked & Pickled Peppers
¼ Hass Avocado
¼ oz. Arugula Leaves
Salt & Pepper, Butter

Cut the Hoagie Bun in half. Butter the inside of both sides and season with Salt & Pepper Blend. On a Med-High Grill, place butter side down. Grill for 5-10 seconds. Turn and flip for 10 more seconds. Season Pork Belly with S&P blend. Sear for 2.5 Minutes on each side. Spread Chipotle Aioli on the inside of the top bun. Place crispy Pork Belly on the bottom bun. Top with smoked & pickled peppers, arugula and avocado slices. Add top bun and Panini Press for 30-45 seconds.

Presented by Chef Warren, Babalu Tacos & Tapas