Makes 2 sandwiches
This can be made on a panini press or use a weight to squish down sandwich. I use option B.
2 Crusty long Italian rolls
1/2 pound Virginia ham cold cuts
1/2 pound roast pork
6 slices swiss cheese
1 large garlic-y pickle sliced lengthwise
Honey mustard-mayo
butter
Pre-heat griddle on stove. Cut off tops of rolls so it is flat on both sides. Slice open and lightly toast in oven or toaster. Spread dressing on both inside pieces of roll. Assemble using 1/2 of the ingredients: pork, ham, cheese, pickles. Turn down heat to medium and add butter or spray griddle. Place sandwich on griddle with weight on top. Cook until bottom is golden brown and carefully flip over. You know it's done when the cheese is melted and both sides are nice and crisp. Replace weight. Repeat with second sandwich.
Honey Mustard-Mayo:
1/2 cup dijon mustard
1 tbs honey
1 tbs mayo
Stir in small bowl until combined.
Note: This is a great use of left over roast pork dinner from the night before.
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