Saturday, June 19, 2010



just a really satisfying summer meal/sandwich.

thin sliced smoked ham (3 slices per sub)
roast pork loin (great way to use leftover roast pork, 3 thin slices per sub)
bread and butter sandwich slice pickles (2-3 per sub)
jarlsberg or other good swiss cheese, sliced (1.5 slices per sub)
dijon mustard
sub rolls (1 per serving)


split the sub rolls and spread open
butter one side and spread dijon mustard on the other
starting from the mustard side, place 3 slices of ham, then 1 1/2 slices of swiss, then bread and butter pickles, then 3 thin slices of roast pork. close up the sandwich. (and yes, the order really does matter, but I don't know why)

Heat a large frying pan over medium heat,

add 1-2 tsp of butter
place the subs in the pan
Place a very heavy pan on top of the subs (or a tinfoil wrapped brick or two -- poor man's panini press)
cook 2-3 minutes per side, or until crisp and brown and the cheese has melted

you can also use a pannini press instead (it's easier, but not nearly as interesting as coming up with your own weights)

serve with sweet potato fries, vinegar-based slaw or black beans and rice with sauteed greens

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