4 tbsp unsalted butter
Two 12- to 14-inch French baguettes, cut in half lengthwise
4 tbsp Dijon mustard
1 lb pulled pork, plain (not glazed or barbeque)
10-12 pickle slices
8-10 oz ham, sliced
8 slices Swiss cheese
2 tbsp grapeseed oil
1) Butter top and bottom interior side of each baguette and place in a skillet over medium heat to brown and crisp the bread.
2) Once browned, remove the baguettes from the skillet and begin to layer each sandwich with 1 tablespoon mustard, 4 ounces pulled pork, 2 slices pickle, 2 to 3 ounces ham and 2 slices Swiss cheese.
3)After stacking the sandwiches, return the skillet to the stove over medium heat and warm with the oil. Add the sandwiches in batches and weigh down with a heavy skillet. Grill until crisp on the exterior, 1 to 2 minutes.
4) Flip and repeat the process on the second side. Once cooked on both sides, remove and repeat with the remaining sandwiches, then serve. Cut each in half and serve.
PROTEIN: 45 G
FAT: 38 G
CARBS: 18 G