YIELD: 8 sandwiches
8 hoagie rolls or bread from a Cuban bakery
2 ½ Tbsps. yellow mustard
8 oz. dill pickles, sliced
16 oz. roast pork, sliced
1 lb. ham, sliced
½ lb. Swiss cheese, sliced
1 pineapple, cored, but into 8 wedges, char grilled
1.Preheat flat grill or cast iron skillet.
2.Wrap a brick in foil to use as press for the sandwich.
3.Spread 1 tsp. of mustard on each slice of the roll/bread.
4.Assemble sandwich by layering as follows: pickles covering the roll, top with 2 oz. of roasted pork, 2 oz. of sliced ham and top with Swiss cheese.
5.Lightly coat the cooking surface with butter. Place the sandwich on the hot surface.
6.Place brick on top of the sandwich and press down. Leave brick on top and grill for 1 to 2 minutes. Lift brick, flip sandwich and repeat. The cheese should be melted and the bread golden brown. Slice sandwich in half diagonally and serve with pineapple wedge.
Photo and recipe: Metz Culinary Management, St. Mary’s Health System, Lewiston, ME
