After watching the film chef and getting some Angus and Oink Cuban Rub, this was a must cook.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Yield2 Servings
- 150gms left over pork shoulder, thinly sliced. (We bbqed around 500gms of tenderised pork shoulder marinated with Angus and Oink cuban rub, olive oil and lemon juice)
- 2 white bread rolls or soft baguettes, split in half horizontally
- 2 tsp American mustard
- 4 slices roast ham
- 4 slices gruyere
- 1–2 gherkins, thinly sliced
- knob of butter
Let pork rest until cool enough to handle and thinly slice.
Cut baguettes approximately 9″ long.
Butter inside of baguette or roll and then toast until golden brown.
From bottom up, layer:
• Swiss cheese
Slather mustard from edge to edge on top bun. Close sandwich.
Generously brush melted butter on top and bottom of bread.
Place on heated plancha, we used the Weber GBS griddle pan and press until golden brown and the cheese is melted