Recipes Ingredients Meat & Poultry Pork Recipes Quick Pressed Pork Sandwiches 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 These melty and delicious sandwiches are made with leftovers from our Roast Pork Loin With Mushrooms and Tomatoes. Ingredients 1 loaf Italian bread (about 8 ounces) ¼ 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 Directions 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. Rate it Print