• 8 slices cooked pork roast (about 1/2 pound at deli)
  • 8 slices smoked ham (thin, about 1/2 pound at deli)
  • 8 strips peppered bacon (thick-sliced, cooked, about 1/2 pound)
  • 4 slices white cheddar cheese (about 1/4 pound at deli)
  • 1 dill pickles (large, thinly sliced or 4 large sandwich dill pickle slices)
  • 8 teaspoons butter (room temperature)
  • 4 English muffins (OR Cuban Bread Rolls, halved lengthwise)
  • 2 tablespoons dijon (style mustard)
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime juice
  • 1/8 teaspoon ground cumin


  1. In a small bowl, combine mustard, mayonnaise, lime juice and cumin; spread on 4 English muffin tops and bottoms (cut side). Layer 2 pieces each of roast pork, smoked ham, peppered bacon; and 1 slice cheese on muffin bottoms. Top with pickle slices. Place top muffin over pickles. Spread 1 teaspoon butter on both the bottom and the top (outer side) of each sandwich to prepare for grilling. Serve immediately.
  2. Makes 4 servings.
  3. Panini Grill Instructions: Heat Panini grill to 400º F. Place sandwiches on Panini grill for about 5 minutes or until cheese is melted.
  4. Stove-top Instructions: Heat heavy skillet on medium-high heat. Place sandwiches in skillet. Lay another heavy skillet (smaller than the original skillet) over top sandwiches to press the sandwich down. Cook for about 3 minutes per side or until cheese is melted.
  5. Oven Instructions: Preheat oven to 400º. Place sandwiches on a baking sheet. Place another baking sheet on top of the sandwiches. Place a cast iron skillet on top of the baking sheet to press down the sandwich. Keep the weight distributed evenly. Bake 10 minutes or until the cheese is melted.
  6. Recipe courtesy of Chef Martin Corso- The M Group
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