12 slices sourdough bread
1/4 cup Dijon-style mustard
2 Tbsp. chopped fresh cilantro
8 lengthwise sandwich pickle slices
8 oz. cooked pork, shredded (about 2-1/2 cups)*
6 oz. sliced ham (8 slices)
4 oz. sliced Swiss cheese (8 slices)
1 to 2 Tbsp. butter
1. Spread eight slices of bread with mustard. Sprinkle with cilantro. Layer pickle slices and shredded pork on four of the slices. Top each with a plain bread slice. Layer ham and Swiss, then remaining bread slices, mustard side down. Press sandwiches together.
2. In a 12-inch skillet melt butter over medium heat. Place sandwiches in skillet. Weight with another large skillet. Cook for 3 to 5 minutes. Turn sandwiches, adding more butter if needed. Weight with skillet and cook 3 to 5 minutes more or until toasted and cheese is melted. Cut in half to serve. Makes 4 sandwiches (8 servings).
*Use leftover roast pork loin or shredded pork or purchased packaged shredded pork (such as Hormel’s Pork Roast Au Jus).