Follow these steps for perfect results
cornichons
chopped
cornichon pickling liquid
pickled jalapenos
sliced, chopped
capers
drained, chopped
Dijon mustard
French bread rolls
split
extra-virgin olive oil
Gruyere cheese
shredded
roasted pork
sliced
kosher salt
freshly ground pepper
prosciutto
thinly sliced
Preheat the oven to 375°F (190°C).
In a bowl, combine chopped cornichons, cornichon pickling liquid, chopped pickled jalapenos, chopped capers, and Dijon mustard.
Brush the outside of each French bread roll (or baguette pieces) with extra-virgin olive oil.
Place each roll on a 12-inch piece of foil, cut side up.
Sprinkle 1/2 cup of shredded Gruyere cheese over the bottom half of each roll.
Top the cheese with sliced roasted pork.
Spread 1/4 cup of the cornichon mixture over the pork.
Season the pork with kosher salt and freshly ground pepper.
Top with thinly sliced prosciutto and the remaining Gruyere cheese.
Close the sandwiches and tightly roll each one in foil.
Bake for 20 minutes, or until the cheese is melted and the rolls are crisp.
Slice the sandwiches in half on the bias and serve immediately.
Expert advice for the best results
Press the sandwiches in a panini press for extra crispiness.
Use a serrated knife for easy slicing.
Everything you need to know before you start
15 minutes
The cornichon mixture can be made a day ahead.
Serve warm on a plate, garnished with a cornichon or pickle spear.
Serve with a side of plantain chips or black beans and rice.
Classic Cuban pairing
Light and refreshing
Discover the story behind this recipe
A staple of Cuban cuisine, representing a blend of Spanish and Caribbean flavors.
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