Ingredients
- 1 baguette, cut into 4, or 4 soft white rolls
- 2 tbsp American-style yellow mustard
- 125g Swiss cheese or gruyere, sliced
- 400g leftover roast pork, shredded or sliced
- 250g champagne ham, sliced
- 6 large good-quality dill pickles, sliced lengthways
- 4 tbsp butter, softened
Method
- Split the baguette or rolls in half but leave a hinge on one side. Spread the bread with a generous amount of mustard. Lay the cheese on both sides of the bread and fill the sandwich with pork, ham and pickles.
- Spread the outside of the bread with the butter and press the sandwich in an sandwich grill until the cheese is melted and the bread toasted crisp. If you don’t have a sandwich press, melt the butter in a large frypan over medium heat and fry the sandwiches on both sides, pressing it down with a smaller frying pan or flat lid for about five minutes each side.
