Pressed Pork Sandwiches
from
pearrrrlywhites
1 loaf Italian bread (about 8 oz.)
1/4 cup Dijon mustard
12 slices bread-and-butter pickles
2 cups shredded pepper jack cheese (8 oz)
reserved Roast Pork Loin, thinly sliced
Preheat oven to 425F. Halve bread lengthwise. With your fingers, pull out some
of the bread from both cut sides, leaving about a 1/4-inch shell all around.
Spread
mustard on each cut side.
Layer one of the bread halves with pickle slices, half the cheese, and all the
pork.
Scatter
remaining cheese over pork, and top with other bread half.
Press with
your hands to flatten sandwich.
Place sandwich on a baking sheet. Place another baking sheet on top; weight with
a heavy ovenproof skillet.
Bake until
cheese has melted and bread is crisp, about 15 minutes. Cut into 8 slices and
serve.
Serve
4
