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.
| INGREDIENTS | |
| 6 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.
