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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 1/4 pound or more, leftover seasoned pork tenderloin, porchetta, or Cuban pork
- 4 slices Black Forest Ham
- 4 sliced un-smoked provolone or baby Swiss cheese
- 6 pepperoncini peppers or sweet red cherry peppers, seeded and cut in half
- 6 slices kosher dills
- Butter and olive oil
- 2 Cuban rolls, or Bolillos
Method
- Cuisinart Griddler is perfect for this sandwich using the flat plates. I prep the rolls; slice in half brush a little olive oil over and spread with a little butter, toast on open grill plates until light golden. Remove and spread with a little mustard.
- Layer the pickles, ham, peppers, cheese, and pork. Drizzle with a little olive oil and grind a little pepper over the top layer of pork. Sandwich top on and butter the top, turn it over and butter the bottom. Place on heated griddle plates and press down, grill until hot, toasted and oozing cheese. Slice and serve.
