2 Tablespoon Creole Mustard Seasoning
1 Pork Roast, Pork Should, Boston Butt, 4-6 Lbs.
9 Slices Deli Ham
9 Slices Swiss cheese
¼ Cup Yellow Mustard
6 Dill pickles, Sandwich Slices
1 Package Hawaiian Rolls
No nutrition information available
1. Tie the roast in 1 inch internal to create a uniform cylinder. Season roast all over with Cuisinart’s Creole Mustard Seasoning. Preheat half of the griddle to high heat and medium low on the other. Place the roast into a disposable pan and place on the cooler side of the griddle, cover and let cook for 1.5 to 2 hours until roast is tender and well browned.
2. Remove roast and rest for 20 mins.Heat both sides of the griddle to medium high heat.
3. Slice the roast into ¼ slices. Keeping the rolls together slice horizontally to create 2 piece. Place sliced pork on bottom piece of rolls in an even layer. Follow by sliced ham, Swiss cheese and pickles. Spread mustard evenly over bottom of top rolls and place on top of the sandwich.
4. Place onto griddle and press the top of the rolls with a baking sheet. Leave the sheet on top of the sandwich until first side is golden brown and cheese begins to melt, should take about 3-5 minutes. Carefully flip entire sandwich and repeat pressing with baking sheet. Once second side is golden brown and cheese is completely melted remove from griddle. And place onto a cutting board. Slice between each roll pull sliders apart and serve immediately.