• 4servings
  • 959calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound pork tenderloin

  2. 1 teaspoon ground cumin

  3. 1/4 teaspoon black pepper

  4. 3 cloves garlic, crushed

  5. 3 tablespoons olive oil

  6. 3/4 teaspoon kosher salt

  7. 1/4 cup mayonnaise

  8. 4 (10-to-11-inch) hoagie rolls, French rolls or hero rolls, halved lengthwise

  9. 2 tablespoons plus 2 tsp. mustard

  10. 8 thin slices ham

  11. 8 thin slices Swiss

  12. 4 large dill pickles, sliced

Instructions Jump to Ingredients ↑

  1. Sprinkle pork with cumin and pepper. Place in a large, plastic resealable bag with garlic and 2 Tbsp. oil. Refrigerate overnight.

  2. Preheat oven to 450°F. Transfer pork to a baking sheet, season with salt and tuck thin end under itself. Roast for 8 minutes. Reduce oven temperature to 350°F and roast for 10 minutes. Let pork cool for about 10 minutes.

  3. Thinly slice pork. Spread 1 Tbsp. mayonnaise on each of 4 sandwich-roll tops; spread 2 tsp. mustard on each of 4 bottoms. Distribute ham, cheese, pork and pickle slices evenly and close sandwiches.

  4. Heat a medium cast-iron skillet or other heavybottomed pan over high heat. In a large skillet or griddle, heat remaining 1 Tbsp. oil over medium-low heat. Place two sandwiches in large skillet. Press preheated medium pan on top to weigh down sandwiches; cook for 10 minutes. Transfer to a plate. Repeat process with remaining sandwiches. Serve with potato salad or chips.


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