Sandwiches (serves Up To 10) Recipe

Prepare fillings

Warm the roasted pork in a skillet over medium heat for 4–6 minutes until heated through. If pork is thick, slice or shred into thin pieces. Keep ham slices ready at room temperature.

Assemble sandwiches

Slice the rolls horizontally but not all the way through. Spread about 1 tablespoon yellow mustard and 1 tablespoon mayonnaise on the bottom half of each roll. Layer 3–4 ounces (about 3/4 cup loosely packed) warmed roasted pork, 2–3 slices of ham, two pickle spears (or several thin slices), and two slices of American Swiss cheese on each roll.

Grill sandwich

Butter the outside of each roll (about 1/2 tablespoon per side). Heat a skillet or griddle over medium heat. Place sandwiches butter-side-down and press gently with a heavy spatula or a sandwich press/pan. Cook 3–5 minutes per side until bread is golden brown and cheese is melted. If using a press, hold for 4–6 minutes. Remove and let rest 1 minute, then slice in half and serve.

Prepare meat

If using flank steak: slice across the grain into thin strips (~1/4-inch). If using chicken: slice into thin strips and pound slightly if thick. In a bowl, toss meat with 1 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Let sit 10 minutes while you preheat a skillet or grill to medium-high.

Cook onions

Heat 1 tablespoon vegetable oil or butter in a large skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 8–10 minutes until soft and caramelized to your liking. Transfer to a plate and keep warm.

Cook meat

Add remaining 1 tablespoon olive oil to the hot skillet or use a separate hot pan. Add the seasoned meat strips in a single layer (work in batches if needed) and cook 2–4 minutes per side for steak (until browned and cooked to desired doneness) or 4–6 minutes for chicken (until cooked through and internal temp 165°F/74°C). Remove meat and let rest 2 minutes, then slice further if needed into bite-sized strips.

Assemble sandwiches

Split the sub rolls and spread about 2 tablespoons mayonnaise on the top and bottom of each roll. Pile ~3–4 ounces of meat strips, then a generous spoonful of grilled onions, one or two lettuce leaves, and two to three tomato slices per sandwich. Close sandwiches, slice in half, and serve warm.

Cook bacon

In a skillet over medium heat, cook bacon slices 6–9 minutes, turning occasionally, until crisp (or to desired doneness). Transfer to paper towels to drain. Keep bacon warm in a low oven (200°F/95°C) if needed.

Cook eggs

Crack eggs into a bowl and whisk lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Melt 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs in and gently scramble until just set but still moist, about 2–3 minutes. Alternatively, cook eggs over-easy or fried according to preference.

Toast bread and assemble

Spread remaining 1 tablespoon butter on bread or rolls and toast in a skillet or toaster until golden. On each toasted bread or roll, place one slice of American cheese, divide the scrambled eggs among the 4 sandwiches, and top with two slices of bacon. Close sandwiches and serve immediately.

Prepare potatoes (if fresh)

If using fresh potatoes: scrub and cut into 1/4–1/2-inch sticks. Soak cut potatoes in cold water for at least 30 minutes to remove starch, then drain and pat very dry with towels.

Fry or bake

For frying: heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry in batches again 1–2 minutes until golden and crisp. Drain on paper towels and season with 2 teaspoons salt. For oven method: toss par-cooked or frozen fries with 2–3 tablespoons oil, spread in a single layer on baking sheets, and bake at 425°F (220°C) 20–30 minutes, turning once, until golden and crisp; season with salt.

Serve

Portion fries alongside sandwiches. For a full service to 10 people, make approximately 3 lb potatoes (yields about 8–10 servings) and reheat in a 350°F (175°C) oven for 5–8 minutes before serving if prepared ahead.