By Sous Chef Chris Castro of Lutheran Hillside Village.
1 pound Roast pork loin thinly sliced
1 pound Smoked deli ham thinly sliced
¾ pound Swiss cheese, thinly sliced
4 each 8 inch crusty roll. French baguette works but a little wider is better
2 cups Barbecue mayonnaise sauce, recipe follows
As desired Hot and spicy or dill pickles slices (your choice)
As needed Melted butter
½ cup Mayonnaise
½ cup Carolina Style Barbecue sauce
-Mix the ingredients in medium bowl and chill thoroughly.
Procedure and Presentation:
Begin by heating a large skillet or griddle over medium-high heat. Cut the hoagie rolls in half lengthwise leaving one side intact and brush with melted butter. Place butter side down and grill until toasted golden. Remove from heat and set aside.
Next heat the meats on the griddle until heated through being careful not to burn, approximately 2 minutes each side. Top with the cheese and allow it to melt.
Assemble – spread a generous amount of the barbecue mayonnaise on each side of the hoagie roll and then place the meat and cheese onto the bottom of the roll and top with the crunchy pickles.
Bring the bottom and top of the roll together and serve immediately!
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