Directions:
- Cut bread in half, vertically down the center, with a serrated knife. This will create 2 (6-inch) halves. Take both 6-inch halves and slice horizontally down the center, making a top and bottom loaf. Spread a thin layer of mayonnaise on each top half and a thin layer of mustard on each bottom half. Arrange the ham and pork evenly on each half, then stack the pickle slices and cheese on each half.
- Grill the sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. Cut each sandwich in half and serve at once.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.29 Kcal (688 kJ) | ||
| Calories from fat | 87.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 44.66mg | 15% | |
| Sodium | 700.54mg | 29% | |
| Potassium | 91.59mg | 2% | |
| Total Carbs | 2.55g | 1% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 17.2g | 34% | |
| Iron | 0.3mg | 1% | |
| Calcium | 169.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 240.65 Kcal (1008 kJ) | ||
| Calories from fat | 128.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 15% | |
|---|---|---|---|
| Cholesterol | 65.42mg | 15% | |
| Sodium | 1026.16mg | 29% | |
| Potassium | 134.16mg | 2% | |
| Total Carbs | 3.74g | 1% | |
| Sugars | 2.15g | 6% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 25.19g | 34% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 1% | |
| Calcium | 248.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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