Grilled Pork Roast and Swiss Sandwich With Blackberry Bourbon Sauce

One of the best things about cooking a large pork roast is a leftover pork sandwich the next day

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
2-4
serves
Easy
difficulty

When we cook a large wild pig roast, we often have leftovers. That’s a good thing. Sliced pork sandwiches are hard to beat.

The buttery toasted bread, sliced roast pork, gooey melted Swiss and the sweet and tart blackberry bourbon sauce make the perfect blend of flavors.

This time of year, when the blackberries around our food plots are producing plenty of fruit, we often include our favorite blackberry bourbon sauce on the sandwich.

Wild blackberries are the best part of early summer foraging.

Things get even better when we add creamy Swiss cheese to the mix and cook the sandwich grilled-cheese style in a skillet or panini maker. The nutty flavor of the cheese pairs perfectly with the roasted pork and sweet and tangy blackberry sauce. You can make the sauce ahead of time and store it in the refrigerator for a week or so. It’s also great on grilled venison or wild turkey. 

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Ingredients

1 pound, give or take, of sliced pork roast

4-6 slices of your favorite bread

6-9 slices of Swiss cheese

Blackberry bourbon sauce (recipe below)

 

Blackberry Bourbon Sauce

2 cups fresh blackberries

2 tablespoons butter

6 tablespoons balsamic vinegar

1 shallot, finely diced

2 cloves garlic minced

2 tablespoons honey

Pinch of salt

2 teaspoons brown sugar

2 tablespoons bourbon

Cooking Instructions

Always rinse the berries well and soak in water with lemon juice to remove any insects or dirt. 

Clean the blackberries well before making the sauce.

Make the sauce by melting the butter in a saucepan and adding the diced shallot and a pinch of salt. Saute over medium heat 3 to 5 minutes until the shallots soften and begin to become translucent. Add the garlic and continue to stir for 3 to 5 minutes more.

Add the berries, balsamic vinegar, honey and brown sugar to the pan and stir until the berries soften and the total volume is reduced by a third. This usually takes around 25 to 30 minutes. Add the bourbon and stir until the sauce is thick enough to coat the back of a spoon.

Simmer the sauce until it thickens.

To make the sandwich, place 3-4 slices of cheese on a slice of good bread. This forms a barrier to prevent the sacue from soaking the bread.

Layer the bread with cheese to prevent the sauce from soaking through.

Spoon some blackberry sauce over the cheese. Layer on sliced roast pork.

Spoon the blackberry bourbon sauce over the cheese.

Top with another bread slice. Repeat with remaining ingredients. Using medium heat, coat skillet or panini press with butter. Place sandwiches in skillet or press (cook in batches if necessary) and push down with bacon press or another pan to flatten if using skillet.

Use a bacon press or an extra skillet to press the sandwiches as they cook.

Flip and repeat with other side until bread is toasty brown and cheese is gooey.

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