INGREDIENTS for two:

2 rolls (in this recipe we use
cheese-topped rolls)
4 teaspoons Dijon mustard
12 slices of cold pork (preferably
smoked - you may use grilled
pork leftovers)
5 ounces jar marinated
artichokes
1 cup baby spinach leaves
8 slices smoked Mozarella


DIRECTIONS:

Preheat oven to 300 degrees F.
Cut rolls in half, crosswise.




Split each half horizontally.


















Spread 1 teaspoon Dijon
mustard over each inner side of
roll bottoms.

















Slice artichokes.


















Cut Mozarella cheese into
1/2-inch thick slices.

















Top each roll bottom with 3
pieces of pork.

















Top with several artichoke slices.



















Top with 1/4 cup baby spinach
leaves.

















Top with 2 Mozarella slices.



















Cover each roll bottom with its
top. Place sandwiches onto
baking dish and warm through in
preheated oven for 4 to 5
minutes.





Serve warm.

Rich and smokey, this simple sandwich
is filling and tasty.

Smoked Pork and Artichoke Sandwich

Adapted from

The Encyclopedia of Sandwiches