Thursday, May 15, 2014


serves four

2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
one loaf Cuban bread or 4 hoagie rolls
yellow or Dijon mustard
mayonnaise, optional

8 ounces thinly sliced cooked ham

8 pieces cooked bacon

8 ounces pulled pork or roasted pork
8 ounces Swiss cheese

12 thin dill pickle slices

Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil.

Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge in tact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture.

Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles.

Bring the tops and bottoms together and press slightly to compact.

Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.

bacon recipe source: Cheryl Beverage Barnes, Picture Perfect Meals, September 27, 2012

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