There’s no need to travel to Miami to enjoy these indulgent, seriously delicious pressed ham and cheese sandwiches, and pulled pork from the market or your favorite barbecue restaurant makes them come together in a hurry. The other good news? You don’t need a panini press — a cast-iron skillet plus a pot filled with cans is the perfect stand-in. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Trim ends from bread and save for another use. Cut bread into 4 equal pieces. Split each in half crosswise and set bread with cut sides up on a work surface.
- In a large bowl, stir together orange juice, lime juice, olive oil, cilantro, garlic, and oregano. Add pulled pork and toss to coat. Season with salt and pepper to taste. (Depending on where you get the pork you may need little to no seasoning, or a bunch.) Set aside.
- Pat pickles dry with paper towels. Spread mustard evenly on cut sides of the bread. Divide the cheese slices evenly among the bread pieces, cutting them as needed. Top 4 of the sandwich halves with sliced ham, pork (leave extra juices in the bowl), and the pickles. Invert the other bread halves onto the pickles, with cheese slices in.
- Melt 2 Tbsp. butter in a large cast-iron skillet or heavy saute pan over medium heat. Set 2 sandwiches, top sides down, in melted butter. Place a heavy-bottomed pot filled with cans of food over the sandwiches. Cook until undersides of sandwiches are browned, 2-3 minutes, and adjust cans of food if needed for even pressure. Remove the pot and flip sandwiches over. Replace the pot and cook until cheese is melted and bread is browned on the second side, 2 more minutes. Transfer sandwiches to plates and repeat with remaining 1 Tbsp. butter and the sandwiches.
- Cut sandwiches in half, and serve.
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|Calories390Calories from Fat270|
|% DAILY VALUE|
|Calories from Fat270|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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