Quick Pressed Pork Sandwiches
These melty and delicious sandwiches are made with leftovers from our Roast Pork Loin With Mushrooms and Tomatoes.
- Total Time:
- Servings: 4
Source: Everyday 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 Roast Pork Loin With Mushrooms and Tomatoes, thinly sliced
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.