Instructions

1. To start, you'll want to make your dough 3-5 hours in advance (depending on how warm it is outside your dough will proof slower or faster). My favorite recipe of the moment is from Chris Bianco's that was featured over at Martha Stewart.
2. • Get The Recipe To Make Dough Here
3. While your dough is rising, grill your pork. We like to sear our meat on the highest temperature possible on all sides and then reduce your temperature to medium low to continue cooking all the way through. It will give you the most flavor on the outside of your meat without over cooking. Set meat aside to rest and when cool, slice into long strips.
4. Next, it's time to grill the vegetables. If your grill was properly oiled before beginning the grilling process, there's no need to oil your veggies before placing them on the grill, but as most folks don't take that extra step, we might suggest giving them a quick once over before tossing them on the grill grates. Put them on high to create grill marks, turning every 2-3 minutes to avoid burning and even caramelization. The green beans will be done after 6 minutes over the heat and the onions are done when they start to soften and get a little wibbly. Remove all veggies from heat and set aside.
5. Divide out your dough in half. Then divide each of those pieces in half and so forth until you have 20 equal pieces. Lightly dust them with flour and place a kitchen towel over the pieces until ready to use. Take one ball of dough and press it slightly with your fingertips to make a small circle. Next, stretch it gently between both your hands to make a long log shape about 6" in length.
6. Next, place a few green beans, strips of pork, pieces of onion on the middle of the dough. Next add a few crumbles of goat cheese in the center. Wrap one side over and press it to the dough on the opposing side. Wrap the other end over and tuck it under and press it to the existing dough if possible. Make sure your goat cheese is tucked underneath the dough. Repeat process with remaining dough.
7. Place on a corn mealed/floured baking sheet or baking stone in a 400-500 degree grill/smoker. Let sit until bottom has toughened up enough to slide it or move it to one side. Remove from pan or stone and place directly on grill grates. Roll the sandwich on it's side (or 1/4 turn) with a pair of tongs and count to 15 chimpanzees. No peeking. Then roll it an additional 1/4 turn and repeat process twice more. Rotate sandwich 90 degrees on the grill and repeat the same steps over again to give your sandwich pretty cross hatch grill marks. Remove from heat. Enjoy!