Tuesday, April 6, 2010
Combining two of my favourite sandwiches, and bastardising both, this takes the best of each resulting in a truly memorable sandwich.
4 par-baked ciabattas (individual size)
1 pound left-over roast pork
1/2 pound smoked ham or Canadian bacon
Cheese of your choice (optional)
Olive salad (recipe below)
2/3 cup chopped green olives
1 teaspoon jarred, chopped red peppers (hot) or dried red peppers to taste
2 tablespoons, chopped dill pickles
1 rib celery, chopped
1 cup cabbage, red or green, sliced thin then roughly chopped
1 heaping tablespoon finely minced onion of your choice
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Mix everything together. May be made up to two days in advance and stashed in the refrigerator.
Pre-heat the oven to 200C (400F). Slice the ciabattas in half and layer 1/4 of the roast pork into each, followed by 1/4 of the ham, then cheese (if using) and finished with the olive salad. Put the top on each ciabatta and wrap each one individually in foil. Place the sandwiches on a baking tray, place a slight smaller baking tray on top of the sandwiches and weigh it down (use a brick, a cast iron pan-- anything heavy and oven-proof). Bake for about 20 minutes until the sandwiches are crunchy on the outside, gooey in the middle. Unwrap immediately and serve.