roasted pressed pork sandwiches

1 loaf Italian bread (about 8 ounces)
¼ cup Dijon mustard
12 slices bread-and-butter pickles, plus more for serving (optional)
2 cups shredded pepper Jack cheese (8 ounces)
Reserved Roast Pork Loin, thinly sliced

1. Preheat oven to 425º.
2. Halve bread lengthwise. With your fingers, pull out some of the bread from both cut sides, leaving about a ¼-inch shell all around. Spread mustard on each cut side.
3. Layer one of the bread halves with pickle slices, half the cheese, and all the pork. Scatter remaining cheese over pork, and top with other half of bread. Press with your hands to flatten sandwich.
4. Place sandwich on a baking sheet. Place another baking sheet on top; weight with a heavy ovenproof skillet.
5. Bake until cheese has melted and bread is crisp, about 15 minutes.
6. Cut into 8 slices, and serve with more pickles, if desired.

● Serves 4 ● Prep Time: 10 min. ● Total time: 25 minutes
~Laura L.
Made from the leftover pork from the roast pork loin with mushrooms and potatoes, this recipe is DELICIOUS! I’m not a big fan of mustard, but a little bit really makes the sandwich. And pressing it is key.