| Level: | Easy |
| Total: | 9 min |
| Prep: | 5 min |
| Cook: | 4 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 4 ounces soft herbed cheese (recommended: Boursin or Alouette)
- 8 slices sourdough bread, about 1/2-inch thick, sliced on a diagonal
- 12 to16 slices roasted pork, about 8 ounces
- 3/4 cup dill pickles, thinly sliced
- 1 cup watercress leaves, loosely packed
- 8 ounces Swiss cheese, thinly sliced
- Oil
Instructions
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Spread soft herbed cheese on 4 slices of bread. Top cheese with pork, pickles, watercress, and Swiss cheese. Top with second slice of bread.
- Brush bread with oil, place sandwiches on hot pan and weigh down with a baking sheet, top baking sheet with a heavy skillet to press down sandwiches. Cook for 2 minutes, until golden brown. Flip sandwiches using a spatula, topping with weighted baking sheet, and cook until second side is golden brown and cheese melts, about 2 minutes. Remove from heat and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1370 |
| Total Fat | 55 g |
| Saturated Fat | 22 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 69 g |
| Cholesterol | 135 mg |
| Sodium | 2181 mg |
Reviews
These were so simple and very good. My kids didn’t care much for the cheese spread so I think next time I’ll try them with mayo and a little dijon mustard. Still very good.