1/2 pound deli ham, sliced thick
4 submarine rolls, 6 to 8 inches long, split
4 tablespoons Dijon-mayonnaise*
16 thin slices dill pickle
1/2 pound roasted pork, sliced thick
8 slices Muenster cheese
2 tablespoons butter, softened
1. Heat a large skillet over medium-high. Add a single layer of sliced ham and fry until browned. Turn over and brown on other side. Repeat with remaining slices, and set aside when all are browned.
2. Spread the Dijon-mayonnaise on the split rolls. Divide the ham, roast pork, cheese and pickles evenly between the rolls. Spread butter on the outsides of the rolls.
3. Heat griddle or large skillet over medium-high heat. When hot, add 2 sandwiches. Top with a heavy cast iron skillet or heavy pot, and cook until golden, about 3 minutes. Turn sandwiches, weight down and grill until golden, 3 minutes more. Repeat with remaining sandwiches, cut in half and serve.
*Prepare Dijon-mayonnaise by mixing 2 tablespoons Dijon mustard with 2 tablespoons mayonnaise