4 bread slices
4 tablespoons fig preserves
1 pound shredded barbecued pork
1/4 cup thinly sliced red onion
8 fresh figs, sliced
4 provolone cheese slices
1 cup loosely packed baby spinach
Spread 4 bread slices with fig preserves. Layer with barbecued pork, sliced red onion, sliced figs, cheese slices, and baby spinach. Top each with a bread slice. Brush with melted butter. Cook in a panini press 2 to 3 minutes.