

This biscuit panini is jam-packed with Al Pastor Pork and other torta favorites for a rich, vibrant handheld bursting with flavor.
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Southern Style Easy Split™ Frozen Dough Biscuit, 3.17 oz (06249) | 2 lb 6.00 oz | 12 each |
| 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 |
Thaw biscuit pucks, covered, for 30-40 minutes at room temperature or overnight in refrigerator.
Place 2 biscuits (with space between) on lightly greased panini press, preheated to 350°F.
Press closed until dough measures 5 x 4-inches; cook approx. 3 minutes or until golden brown.
Remove and keep panini biscuits warm.
Split warm biscuits in half and spread 1/4 cup (2 oz) of refried pinto beans on one piece of biscuit panini bread.
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.
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.
Spread 2 Tbsp (0.75 oz) of garlic aioli on the other piece of biscuit panini bread and place on top.
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.