976. HAM, ROAST PORK, BACON and WHITE CHEDDAR PANINI

yields 4 servings


4 Cuban sub rolls, 8 inches long, split
4 tablespoons Dijon mustard
4 oz. pickled pepperoncini, sliced
4 oz. thin sliced roast pork
12 oz. thin sliced ham
8 slices, sliced Monterey Jack cheese
2 oz. cooked bacon, crumbled

To build each sandwich, spread 1 tablespoon of Dijon mustard on a Cuban roll, top with 1 oz. of peppers, 2 oz. of pork, 2 oz. of sliced ham, 2 slices of cheese and ½ oz. crumbled bacon; grill in a sandwich press until golden brown on the outside and warmed through.


courtesy of: Restaurants & Institutions