This very special sandwich makes a hearty lunch or delicious dinner, wonderful to share by the pool or at the beach on a warm summer afternoon. Graham Harris makes many of his ingredients in house at Decker Kitchen but high-quality store-bought ingredients can work as well.
Ingredients
- 8 slices rustic bread (can use glutenfree bread)
- 3–4 tablespoons favorite mayonnaise
- 1–2 tablespoons stone-ground mustard (or favorite yellow)
- 8 slices Swiss cheese, organic
- 8 slices mozzarella cheese, organic
- 8 slices ham
- 15–16 ounces pork shoulder (see below for recipe)
- Favorite sliced pickles, enough for 4 sandwiches
- ¼ cup melted butter
- Up to 1 teaspoon kosher salt
- For 4 large sandwiches plus leftovers
- 2–3 pound pork shoulder roast, pasture raised
- Sea salt
- Cracked pepper
- 4 tablespoons pork fat
- 1 cup orange juice (or other liquid, such as wine or broth)
- 3 tablespoons apple cider vinegar
- 4–5 jalapeños, sliced or whole
- 1 white onion, quartered
Preparation
For each sandwich: Spread mayo lightly on both slices of bread; spread mustard on 1 side. Place 2 slices Swiss cheese on 1 slice, 2 slices mozzarella on the other slice. Add 2 slices ham (grilled in advance to remove some moisture) to 1 slice of bread, then 3 to 4 ounces shredded pork. Place sliced pickles on top of pork.
Place slices of bread together in sandwich form. Brush butter liberally on both outsides of bread and place on plancha or in panini press. Grill until golden brown. (Can cook on griddle with weight on the top of the bread in a pinch. Be sure to cook over medium-low heat and flip sandwich over to cook evenly.) Finish with a sprinkle of kosher salt on 1 side.
PORK SHOULDER ROAST
Preheat oven to 275°F.
Liberally season roast with salt and pepper. In large skillet, melt 2 tablespoons pork fat. Sear meat well on all sides.
Place seared roast into roasting pan with more fat, orange juice, jalapeños and onion. Cover and roast in oven until tender, about 1 to 2 hours. Remove from oven and let rest for 15 minutes. Increase oven heat to 400°F.
Shred meat with forks, stir into cooking juices, then put back in the hot oven for about 20 minutes to achieve crisp texture.
Use in sandwiches.
