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2 loaves Cuban, French, or Italian bread*
prepared yellow mustard
12 thin dill pickle slices (dill “sandwich stackers” work perfectly)
1/2 pound roast pork, thinly sliced
1/2 pound baked ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound Swiss cheese, thinly sliced
*Basically, you’re looking for the kind of soft bread you’d get a Subway sandwich on—not hard and crusty, like a baguette. |
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Preheat oven to 350°F.
Slice the bread horizontally. Spread both sides with mustard. Layer the remaining ingredients in this order: pickles, roasted pork, ham, salami, and cheese. Cut each sandwich in half.
Place the halves in a large skillet. Place a heavy skillet on top and press down to flatten (or use a sandwich press if you have one). You want to smash the sandwich, compressing the bread to about a third of its original size. Grill the sandwiches for 2 to 3 minutes on each side, until the cheese is just starting to melt and the bread is golden.
Remove from the heat and cut the sandwiches into 1-inch-wide slices using a serrated knife. Place the slices on a baking sheet and place in the oven to heat through, about 10 minutes.
Makes about 35 mini sandwiches.
Make-Ahead Factor
The sandwiches can be grilled 1 day ahead and kept tightly wrapped and refrigerated. Warm them in a 350°F oven for 12 to 15 minutes.
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