Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

We made these sandwiches in a skillet, but feel free to use a hot panini press instead. You'll still get the same tasty results.

Recipe by Southern Living February 2009

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Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
10 mins
cook:
12 mins
total:
22 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bread halves lengthwise, cutting to but not through opposite side. Spread mustard on cut sides of bread. Layer with Baked Pork Loin Roast and next 3 ingredients. Close sandwiches, and spread outsides with butter.

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  • Place 1 sandwich in a hot, large skillet over medium heat. Place a heavy skillet on top of sandwich. Cook 2 to 3 minutes on each side or until cheese is melted and sandwich is flat. Repeat with remaining sandwich. Cut each sandwich in half, and serve immediately.

  • *1/3 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.

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