Prepared in 15 minutes or less.
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.