The Stuff You Need:
Per sandwich:
1 hard Roll or 2 slices of your favorite bread
1 Tablespoon Butter
2 ounces cooked Pork, sliced thin
2 ounces cooked Ham, sliced thin
Dill pickle slices
1 ounce sliced Swiss Cheese
1 teaspoon Dijon Mustard (or use Dijonnaise and skip the mayo)
1 teaspoon Mayonnaise
A few dashes of Tabasco sauce
Here's How It's Done:
- Place the thinly sliced pork and ham in a shallow pan with a little water and a few dashes of Tabasco. Warm the meat over low heat.
- If using rolls, slice in half and spread butter on the insides. If using sliced bread, butter all four sides.
- Using a skillet or griddle, grill the rolls or bread over medium heat, butter side down until both sides of the roll or two sides of sliced bread are golden brown. Remove the rolls or bread from the heat and transfer to a cutting board to begin assembling the sandwiches.
- Spread mustard on the toasted side of the roll and mayo on the toasted side of the bottom roll. Same with sliced bread.
- Place sliced pickles on the mayo side. Using tongs or a fork, transfer the warmed meat to rest on top of the pickles.
- Top the meat with cheese and close the sandwich.
- If using rolls, return assembled sandwich and grill on low heat, just long enough to melt the cheese. If using sliced bread, grill long enough to toast both outer sides of the bread.*
Notes:
*I’ve also wrapped this sandwiches in foil and placed them on the barbecue grill. You could also cook them in a panini press, if you have one. Some waffle irons have reversible plates for grilling sandwiches.
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