Slice the bread in half lengthwise and layer with mustard, cheese, pickles, ham, cheese, pork and a second slice of cheese, seasoning the meats with salt and pepper, and braising jus if you have any leftover from cooking the roast.
Heat a cast iron skillet, or grilling pan, and coat lightly with olive oil. Place sandwiches on the skillet and weight down the sandwiches with another pan, brinks or heavy canned goods. Pressing down firmly, grill the sandwich until it has compressed to about half of its original size, for 5-7 minutes. The bread should be golden and crispy. Serve with a side of plantain chips.
Slice the bread in half lengthwise and layer with mustard, cheese, pickles, ham, cheese, pork and a second slice of cheese, seasoning the meats with salt and pepper, and braising jus if you have any leftover from cooking the roast.
Heat a cast iron skillet, or grilling pan, and coat lightly with olive oil. Place sandwiches on the skillet and weight down the sandwiches with another pan, brinks or heavy canned goods. Pressing down firmly, grill the sandwich until it has compressed to about half of its original size, for 5-7 minutes. The bread should be golden and crispy. Serve with a side of plantain chips.
