Serves 2
¼ cup mayonnaise
¼ cup mustard
1 pinch cayenne pepper
1 baguette
2 tablespoons butter
8 ounces Point Reyes TomaRashi, shredded
6 thin slices smoked fully-cooked ham
2 cups cooked pulled pork, heated
6 dill pickle slices (lengthwise slices)
In a small bowl, combine mayonnaise, mustard and cayenne
Cut baguette in half, reserving one half for later use. Cut the remaining baguette piece in half again, then slice each piece horizontally, creating two tops and bottoms.
Butter the outside of each top and bottom piece of baguette. Lay pieces, buttered-side-down on a clean work surface.
Spread the inside of each half evenly with mayo-mustard sauce. Divide sandwich ingredients between the two bottom halves in this order: ¼ of shredded TomaRashi, ½ of the pulled pork, 3 slices ham, 3 dill pickle slices, ¼ of shredded TomaRashi. Place the top on each sandwich.
Heat a large skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet with a few large cans on top. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Remove from pan and enjoy.
