| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
- 8 slices Swiss cheese
- 4 to 6 slices deli-style ham
- 5 to 6 ounces thinly sliced pork (roast, chop or pulled)
- Quick Garlic Pickles, recipe follows
- 4 tablespoons butter, softened
- 1 large cucumber, peeled and sliced thinly
- 1/4 cup white vinegar
- 3 tablespoons chopped onion
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes
- 3 cloves garlic, minced
Instructions
- Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
- Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
- Ingredients and Directions
- Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 741 |
| Total Fat | 43 g |
| Saturated Fat | 21 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 129 mg |
| Sodium | 1042 mg |
Reviews
Delicious
Great recipe! Wish I would have found it before I put my husband through the trouble of smoking and bbqing the roast as I doubt it made a bit of difference. We also meticulously injected and marinated the roast for 24 hours no….difference.., Dave yourself the time and trouble!!!!
I personally had an amazing time eating this with my hubby ming. declious!!
Delicious flavors, easy to make and family enjoyed!
Delicious and so easy to make. If I don’t have time to prepare the pickles, as a short cut I use sandwich style pickle slices. Thanks Melissa!
Cast iron skillet + medium-high heat + butter + 2 minutes = burnt sammy. My French loaf did not look like the one pictured… it was about 4-5″ high, so trying to keep it all together was a struggle at best. Next time, I will heat to medium-low, and look for a loaf with less height. Otherwise, the recipe was delish, as usual. I only have one cast iron skillet, so I used my heavy 8-quart soup pot to press down on the sandwiches. Worked great.
We really enjoyed this sandwich and the pickles were great and easy! I chose not to add the mayo to the Dijon mustard, and it was perfect. For the pork, I oven roasted some bone-in pork chops. Very good.
Delicious! Made this today with leftover sliced porkchop, deli ham and jar pickles. Can’t wait to make the pickles from scratch, will definitely make the sandwich again, the whole family loved it!
Great taste..
It was very good – I didn’t have any leftover pork loin to use and they don’t sell anything like that at the deli, so I tasted a few meats to substitute and came up with pastrami (just cause it tasted so darn good. The pickles were easy and delicious. I think I will use the George Foreman grill next time because I was so paranoid about burning it (my cast iron can get screaming hot very quickly, and it holds heat so well that once it’s too hot, it’s a done deal. Pretty tasty – I’ll probably make it again when I have pork leftovers.