Under 30 Minutes
Pressed Pork Sandwiches
SourceEveryday Food, November 2004
1 loaf Italian bread (about 8 ounces)
1/4 cup Dijon mustard
12 bread-and-butter pickles, plus more for serving (optional)
2 cups shredded pepper Jack cheese (8 ounces)
10 ounces reserved , thinly slicedRoast Pork Loin With Mushrooms and Tomatoes
Preheat oven to 425 degrees. Halve bread lengthwise. With your fingers, pull out some of the bread from both cut sides, leaving about a 1/4-inch shell all around. Spread mustard on each cut side.
Layer one of the bread halves with pickle slices, half the cheese, and all the pork. Scatter remaining cheese over pork, and top with other bread half. Press with your hands to flatten sandwich.
Place sandwich on a baking sheet. Place another baking sheet on top; weight with a heavy ovenproof skillet. Bake until cheese has melted and bread is crisp, about 15 minutes. Cut into 8 slices, and serve with more pickles, if desired.