Deluxe Sandwich Recipe

Cook and slice pork chop (if not pre-cooked)

If your pork chop is raw, pat it dry and season both sides with 0.125 tsp salt and 0.0625 tsp black pepper. Heat 1 tsp olive oil in a skillet over medium-high heat. Sear the pork chop 3–4 minutes per side until golden, then reduce heat to medium and cook until internal temperature reaches 145°F (about 4–8 more minutes depending on thickness). Remove to a cutting board, rest 5 minutes, then slice as thin as possible. If pork is already cooked, reheat gently in skillet 1–2 minutes per side.

Lightly season the sliced pork with the remaining 0.125 tsp salt and 0.0625 tsp black pepper and set aside.

Halve the sandwich roll or ciabatta horizontally. Spread 1 tbs mayonnaise on the bottom half and 1 tbs mayonnaise mixed with 1 tsp Dijon mustard on the top half. Adjust mustard to taste.

Butter the outside of both bread halves with the softened butter (about 1 tbs total).

Toast the buttered bread: heat a skillet or griddle over medium heat and place the bread cut-sides down. Toast 1–2 minutes until golden and crisp, pressing lightly. Remove from heat.

Layer the bottom half of the toasted roll in this order: leaf lettuce (1 leaf), sliced pork chop (arranged evenly), smoked deli ham (4 slices folded if large), Swiss cheese (2 slices), cheddar slice (optional), tomato slices (2 slices), red onion rings (optional), and dill pickle slices (3 slices).

If you prefer melted cheese, place the assembled bottom half under a broiler or in a hot skillet for 30–60 seconds until cheese softens — watch carefully to avoid burning.

Top with the mayonnaise+Dijon-spread roll half and press gently to compact.

Cut the sandwich in half on a bias with a sharp knife. Serve immediately while warm. Offer extra pickles or a side (chips, fries, or a simple salad) as desired.

Adjust seasoning at the table with additional salt and pepper to taste.