Mindy Kobrin


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Prepared in 15 minutes or less.

  • ¾ lbs ground pork shoulder
  • 4 oz Swiss cheese, grated
  • 5 oz prosciutto
  • 1 tsp extra-virgin olive oil
  • 1 Cuban bread or ciabatta loaf, halved crosswise and lengthwise
  • 4 jalapeno peppers marinated in red vinegar
  • 6 pearl onions (from a jar)
  • 3 bread & butter pickles
  • ½ tsp Dijon mustard
  • Salt and pepper to taste

In a small bowl, add jalapeno peppers, pearl onions and 1 cup red vinegar.

Cover and marinate overnight.

Remove peppers from marinade and seed jalapeno peppers.  Cut into thin slices lengthwise making strips.  Set aside.

Warm ground pork in a small skillet until fully cooked.  Season with salt and pepper to taste.

Spread the inside of each piece of ciabatta bread with a touch of Dijon mustard and olive oil.

Layer ciabatta bread with grated Swiss, jalapeno strips, prosciutto, pickles and shredded pork.

Top with remaining baguette.  On high heat, add baguettes to a large skillet with a touch of oil.

Cook baguette until bread is golden and cheese melted (approximately 1-2 minutes each side).  Serve hot.  Serves 4.