Roast Pork With Cheese Recipe

Prepare bread

Slice rolls horizontally. Lightly spread 1/2 tbs softened butter on the inside of each top and bottom half to help browning and flavor.

Make sandwich spread

In a small bowl combine Dijon mustard (2 tsp) and mayonnaise (2 tsp). Spread about 1/2 tsp of the mixture on the bottom half of each roll.

Season pork

If roast pork is cold, warm it gently in a skillet over medium-low heat for 2–3 minutes with a splash of water or stock to prevent drying. Season the warmed slices lightly with 1/2 tsp salt and 1/2 tsp black pepper, tossing to coat.

Assemble sandwiches

Divide roast pork evenly among the 4 rolls (about 125 g pork per sandwich). Layer 2 slices of cheddar on top of the pork for each sandwich, then add 1 slice provolone per sandwich. Top cheese with pickled banana peppers or sliced dill pickles (about 15 g per sandwich) and a small handful (about 10 g) of arugula or baby spinach.

Grill to melt

Heat a large skillet or griddle over medium heat. Lightly butter the outer sides of each roll (remaining softened butter) and place sandwiches butter-side-down on the pan. Press gently with a spatula or a panini press. Cook 2–3 minutes until bread is golden and cheese begins to melt, then flip and cook another 1–2 minutes, covering briefly with a lid to encourage melting if needed.

Finish

Remove sandwiches from the pan. If using, spoon 1–2 tbsp of the Quick Pan Jus onto the bottom half of each sandwich (see pan jus directions). Close sandwiches, slice in half, and serve immediately.

While sandwiches warm, make a quick jus in the skillet: reduce heat to low–medium and add 120 ml pork or chicken stock and 2 tbs pan drippings (or a drizzle of oil if you don't have drippings). Scrape up any browned bits with a wooden spoon.

Bring to a gentle simmer and reduce for 2–3 minutes until slightly concentrated. Stir in 1 tbs unsalted butter, 1 tsp lemon juice and 1 tsp fresh thyme leaves. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Keep warm and spoon 1–2 tbsp over each sandwich before serving, or serve on the side for dipping.