I’m always inspired to make this sandwich when I have leftover pork tenderloin!
4 hoagie or soft French rolls, split
1 stick of unsalted butter, softened and divided
1 c yellow mustard
1/2 c mayo (optional)
1 lb. Blue Grass Virginia Brand Ham
10-12 dill pickle slices (the stackable sandwich kind)
Thin roast pork slices
8 oz. Swiss cheese
Freshly ground salt + cracked black pepper
1. Rub the outer side of each loaf with 1 tablespoon of the softened butter and arrange on a cutting board, butter side down
2. Spread 2 T of mustard and 1 T of mayo (if using) on bread. Layer a quarter of the ham, pickles, pork, cheese, salt + pepper and close with top of bread. Repeat.
3. Heat up your panini maker and once it’s hot, work in batches grilling the sandwiches until golden brown, about 5 minutes. Transfer to plate or cutting board and slice diagonally.
Serve with your favorite potato chip and dill pickles.
— Cynthia H