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Italian bread yellow mustard ham dill pork Swiss cheese unsalted butter black peppercorns garlic cloves vegetable oil pork shoulder kosher salt white distilled vinegar
Viewed: 14 - Published at: 6 years agoIngredients
- Two 15-inch-long soft French or Italian bread loaves
- 1/4 cup yellow mustard
- 4 ounces thinly sliced boiled ham
- 8 lengthwise slices dill pickle (from about 2 pickles)
- 2 cups pulled SLOW-ROASTED PORK, recipe follows
- 4 ounces thinly sliced Swiss cheese
- 2 tablespoons unsalted butter
- 2 heaping tablespoons black peppercorns
- 25 cloves garlic, (about 2 heads) peeled
- 10 whole cloves
- 3/4 cup vegetable oil
- 1 bone-in pork shoulder, (about 7 pounds)
- Kosher salt, as needed
- White distilled vinegar, as needed
Method
- Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs.
- Cut each loaf in half to make 4 rectangular loaves.
- Split each loaf in half lengthwise.
- Spread the inside of the bread with 1/2-tablespoon mustard.
- On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese.
- Cover with the top halves of bread and, using your hands, press the sandwiches together.
- Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat.
- Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down.
- Turn the sandwiches and weigh them down again.
- Cook the sandwiches until golden brown and hot, about 6 minutes per side.
- Transfer to the oven to keep warm.
- Repeat with the remaining sandwiches and butter.
- Cut the sandwiches in half crosswise and serve immediately.
- Preheat the oven to 275 degrees F.
- In a food processor, combine the peppercorns, garlic, and cloves and puree.
- While the motor is running, drizzle in the oil until a paste is formed.
- Using a rubber spatula, scrap the garlic paste into a small bowl.
- Place the pork butt on a work surface and season all over generously with salt.
- Rub all over with the garlic paste.
- Place in an oven-safe roasting bag and close with a twist tie.
- Place in a large roasting pan, and cook until tender, about 5 hours.
