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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.
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.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Rich and smokey, this simple sandwich
is filling and tasty.
is filling and tasty.
Smoked Pork and Artichoke Sandwich
Adapted from
Nancy Silverton's
Sandwich Book:
The Best
Sandwiches Ever
Nancy Silverton's
Sandwich Book:
The Best
Sandwiches Ever