YIELD: 12 SANDWICHES For the Pear Mustard: 1½ cups reserved canned pear juice1 cup yellow mustard 21 ciabatta or hard bread rolls, split1½ cups Pear Mustard (recipe follows)12 oz. (24 slices) thinly sliced baked ham12 oz. (24 slices) thinly sliced Swiss or provolone cheese1 lb. (12) canned pear halves, thinly sliced; reserve juiceas needed, thin dill pickle slices (sliced lengthwise)12 oz. (24 slices) roast pork, turkey or smoked turkey, thinly slicedas needed, vegetable oil 1. To make ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access 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’s FREE, easy and quick.