Fire Grilled Cuban Sandwich

INGREDIENTS

1 (8-ounce) loaf Cuban bread
¼ cup mustard
6 to 8 dill pickle chips
1½ cups pulled pork
6 slices NATURAL CHOICE® Pecanwood Smoked Ham with Brown Sugar
8 slices Swiss cheese
2 tablespoons butter, softened

DIRECTIONS

Heat charcoal or gas grill to 350°F to 400°F 30 minutes before building sandwich. Double wrap a brick with foil and place on grill to heat.

Trim off ends of bread. Cut bread in half horizontally. Spread mustard on cut side of bread bottom. Cover mustard with layer of pickle chips. Top with pulled pork, ham slices and cheese. Cover with bread top. Coat outside of bread with butter. Place on grill. Place heated foil covered brick on top of sandwich to press down. Cook 3 to 4 minutes. Turn sandwich, cover with brick and cook 2 to 3 minutes longer or until cheese is melted. Remove sandwich from grill and let rest 1 to 2 minutes. Cut sandwich at angle to serve. Serve with plantain chips or strips. Serves 2.

Recipe provided by Chef Christopher Prieto of Prime Barbecue, Knightdale, North Carolina