- 3/4 cup cornichons, chopped, plus 1/2 tablespoon cornichon pickling liquid
- 1/4 cup sliced pickled jalapeños, chopped
- 2 tablespoons drained capers, chopped
- 3 tablespoons Dijon mustard
- 4 large French bread rolls, split, or 1 large baguette, cut into 4 pieces
- 3 tablespoons extra-virgin olive oil
- 4 cups shredded Gruyère cheese (10 ounces)
- 2 pounds roasted pork, preferably shoulder, sliced 1/4 inch thick
- Kosher salt and freshly ground pepper
- 1/4 pound thinly sliced prosciutto
- Preheat the oven to 375°. In a bowl, mix the cornichons and their pickling liquid with the jalapeños, capers and mustard.
- Brush the outside of the rolls with the oil and place each on a 12-inch piece of foil, cut side up. Sprinkle 1/2 cup of Gruyère over the bottom half of each roll. Top with the sliced pork. Spread 1/4 cup of the cornichon mixture over the pork and season with salt and pepper. Top with the prosciutto and the remaining Gruyère. Close the sandwiches; tightly roll them up in foil. Bake for 20 minutes, until the cheese is melted and the rolls are crisp. Slice the sandwiches in half on the bias and serve.
Contributed By April Bloomfield Photo Published