4 potato sandwich rolls (I used wheat kaiser rolls)
- 4 tablespoons mayonnaise (I used miracle whip – of course!)
- 1 teaspoon yellow mustard
- 2 cloves garlic, minced
- 1/3 cup dill or hamburger pickle rounds (I used kosher dill sandwich slices)
- 1/3 cup jarred banana pepper rings
- 1/4 pound thinly sliced baked ham
- 1/2 pound cold roast pork, sliced thin (recipe at bottom of post, if you want to make your own!)
- 8 slices thinly sliced Swiss cheese
- 2 tablespoons unsalted butter, melted
Split sandwich rolls in half.
Combine mayo, mustard and garlic in a small bowl, refrigerate until ready to use.
Spread rolls with mayonnaise mixture, then layer cheese, roast pork, ham, pickles and peppers onto bottom half, and top with another piece of cheese before top roll. Press down to flatten the sandwich.
- Heat large nonstick skillet over medium-low heat for 4 minutes, adding 1/2 Tbsp of butter and allowing to melt.
Meanwhile, heat large pot or Dutch oven or heavy pot over medium-low heat for 4 minutes.
Add sandwich to buttered skillet and place the Dutch oven on the top, pressing down slightly for a few seconds. Cook (keeping pot on sandwiches but not pressing down) until first side is golden brown, 3 to 5 minutes. Remove pot, add more butter if needed, flip sandwiches over, replace pot on top of sandwiches, and cook until golden brown, 3 to 4 minutes.
Repeat with remaining sandwiches. Cut in half and serve immediately.