YIELD: 8 sandwiches 8 hoagie rolls or bread from a Cuban bakery 2 ½ Tbsps. yellow mustard 8 oz. dill pickles, sliced 16 oz. roast pork, sliced 1 lb. ham, sliced ½ lb. Swiss cheese, sliced 1 pineapple, cored, but into 8 wedges, char grilled 1.Preheat flat grill or cast iron skillet. 2.Wrap a brick in foil to use as press for the sandwich. 3.Spread 1 tsp. of mustard on each slice of the roll/bread. 4.Assemble sandwich by layering as follows: pickles covering the ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.