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cornichons pickled jalapenos capers mustard bread rolls extra-virgin olive oil Gruyere cheese pork kosher salt
Viewed: 49 - Published at: 4 years agoIngredients
- 3/4 cup cornichons, chopped, plus 1/2 tablespoon cornichon pickling liquid
- 1/4 cup sliced pickled jalapenos, chopped
- 2 tablespoons drained capers, chopped
- 3 tablespoons Dijon mustard
- 4 large French bread rolls, split, or 1 large baguette, cut into 4 pieces
- 3 tablespoons extra-virgin olive oil
- 4 cups shredded Gruyere cheese (10 ounces)
- 2 pounds roasted pork, preferably shoulder, sliced 1/4 inch thick
- Kosher salt and freshly ground pepper
- 1/4 pound thinly sliced prosciutto
Method
- Preheat the oven to 375.
- In a bowl, mix the cornichons and their pickling liquid with the jalapenos, capers and mustard.
- Brush the outside of the rolls with the oil and place each on a 12-inch piece of foil, cut side up.
- Sprinkle 1/2 cup of Gruyere over the bottom half of each roll.
- Top with the sliced pork.
- Spread 1/4 cup of the cornichon mixture over the pork and season with salt and pepper.
- Top with the prosciutto and the remaining Gruyere.
- Close the sandwiches; tightly roll them up in foil.
- Bake for 20 minutes, until the cheese is melted and the rolls are crisp.
- Slice the sandwiches in half on the bias and serve.
