Turn oven on to 450 after it is settled to the heat range , then we will prepare the pork should in a aluminum turkey pan, rub salt on both sides of the shoulder and flip the skin side down so the meat does not burn on the bottom or sticks go ahead and pour half the Mojo on the pork only on the meat side not the skin, rap the pan with aluminum ,you will get a moist pork if rapped, after 2 hour remove and check the pork go ahead and drain all the fat out of the pan you will not need this at this point go ahead and uncover the pork and pour the rest of your Mojo on the pork and return it to the oven until the pork is well done it cant be medium.
Remove the pork Let the pork rest until cool it must be cool or it will not slice to your thickness, paper thin is best.
Slice enough pork for the 12 sandwiches 4 slices per sandwich or to like.
The best ham is Farmer Johns or black Forrest is the best for taste, buy it cut or slice your own to paper thin slices.
Go ahead and get the Swiss cheese sliced or slice your own to paper thin slices.
Take one loaf of bread and cut it down the middle this will be done for the remaining 3 loafs.
Let make the sandwiches with the loaf of bread sliced we will set it on are prep table both sides open side by side, apply the mustard on one side and the mayonnaise on the other this is done for the taste when you bite into the sandwich you do not get both the mustard and the mayonnaise on the top or lower taste bubs at the same time, the taste is different this way than just one side of the bread.
Now lets add the meats apply the ham to one side of the sandwich and the pork to the other, the sliced pickle is next not full separated the sandwich does not take lots of pickles a mild taste is what we want with the pickles, apply the cheese on top of the pickles one slice not 2 or 3 just one we do not want it to leak out when we press the sandwich.
Rap each sandwich and refrigerate for 2 hours, we are ready to press, heat your flat press to medium not hot , Hot will burn the sandwich.
Apply a light coat of melted butter with a brush to each side and lets press your sandwich ,remove the sandwich when toasted to your desire we are done enjoy
Use a crusty bread , you can let your french bread set out over night it will crust
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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