For the Toronto Taste 2022 Cookbook, Chef Craig Wong of Patois Toronto created this scrumptious sandwich melt. It may require a little more effort than your standard grilled sandwich but it is well worth it.
INGREDIENTS6 pc Hawaiian bread 3 tbsp dijon mustard 2 tbsp mayonnaise 3-4 slices comté swiss cheese 6 oz jerk pork belly, chilled & sliced thinly 4 oz prosciutto cotto, sliced thinly 2 sweet pickles, sliced 2 tbsp butter
DIRECTIONS
- Preheat a wide shallow frying pan or nonstick griddle over medium-low heat. Put aside a heavy cast iron skillet or pot lid that is smaller than the circumference of the pan.
- Slice Hawaiian bread loaf in half horizontally while keeping the buns attached to one another.
- Spread the mustard and mayonnaise on both cut sides of bread.
- Layer swiss cheese on both sides, then jerk pork on one side, and prosciutto cotto on the other.
- Add pickles, then sandwich both sides together. Melt 1 tbsp butter in the pan, add the sandwich and toast for 3-5 minutes.
- Flip it over, and press with the cast iron skillet or pot lid.
- Toast for a further 3-5 minutes until cheese is bubbly and melted.
Thank you to Chef Craig Wong and Patois for their support of Toronto Taste.
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