2 french baguettes, ends removed
1/3 cup mayonnaise
1 tablespoon canned chipotle pepper in adobo sauce, chopped
salt and pepper, to taste
1/4 cup whole grain mustard
1/2 pound thinly sliced provolone cheese, or emmenthal cheese
1/2 pound thinly sliced pork loin
1/2 pound thinly sliced ham
1 cup cornichon pickles, cut in half
3 tablespoons butter, at room temperature
Cut each baguette into 3 even-sized pieces. Slice the pieces lengthwise; set them aside.
In a small bowl, stir together the mayonnaise, chipotle pepper, salt, and pepper. Spread one side of each sandwich half with the mayonnaise mixture and the other with mustard.
Layer the cheese, pork, ham, and pickles on the bread. Close the sandwiches.
Heat a sandwich press or a large cast-iron skillet. When the press or skillet is hot, butter the tops of the closed sandwiches. Place the sandwiches buttered sides down in the pan or on the press. Butter the sides facing up.
Close the sandwich press or weight the sandwiches with a second skillet. Cook over medium heat for about 5 minutes or until the bottoms are golden. Turn the sandwiches and cook for 3 minutes or until the undersides are golden and the cheese is melting at the edges. Serve at once or wrap in parchment paper and eat at room temperature.
jimdykstra
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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