YIELD: 12 SERVINGS
12 soft French or Hawaiian rolls6 oz. yellow mustard
12 slices Swiss cheese
12 oz. cherrywood smoked Canadian bacon, sliced
12 slices provolone cheese
12 oz. boneless slicing ham
24 bread and butter pickle slices (long sandwich slices)
1. For each sandwich: spread each cut side of roll with 1½ tsp. mustard.
2. Layer 1 slice Swiss cheese, 1 oz. Canadian bacon, 1 slice provolone cheese, 1 oz. ham and 2 pickle slices.
3. Cover with top of roll. Press sandwich together.
4. Grill sandwiches on preheated oiled 325°F flat-top grill approximately 3 minutes per side or until bread is golden and crispy and cheese is melted.
Photo and recipe: Jones Dairy Farm & Wisconsin Milk Marketing Board
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