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Mustard, mayo and dill pickle spice up this grilled ham, pork, salami and Swiss cheese sandwich. Our recipe gives step-by-step instructions to make this a tailgating success!

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
2 hrs
heat:
30 mins
total:
2 hrs 55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

The day before:
  • In a small bowl combine mustard and mayonnaise. Spread cut sides of bread with mustard mixture. Layer the bottom with ham, pork, and salami. Pat pickle slices dry with paper towels. Place pickles on top of meat; add cheese. Replace top of bread; press down firmly.

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  • Coat a 24x18-inch sheet of heavy foil with cooking spray. Tightly wrap sandwich in the greased foil. Wrap in a second sheet of foil; place on a baking sheet. Place a heavy skillet (add cans of vegetables for more weight) on top of sandwich to press ingredients firmly together; chill overnight.

Tailgate day:
  • Tote foil-wrapped sandwich in an insulated cooler with ice packs.

  • At the tailgating site, prepare grill. For a charcoal grill, heat foil-wrapped sandwich on the rack of an uncovered grill directly over medium-low coals for 30 minutes, turning sandwich every 5 minutes during grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Place foil-wrapped sandwich on grill rack over heat. Cover and heat as above.)

  • Cut sandwich into eight portions. Secure each portion with a wooden pick. Remove wooden picks before eating.

Must-have equipment:

Insulated cooler with ice packsOn-site grill

Nutrition Facts

365 calories; fat 17g; cholesterol 63mg; saturated fat 7g; carbohydrates 30g; mono fat 5g; poly fat 3g; insoluble fiber 1g; sugars 2g; protein 23g; vitamin a 194.4IU; vitamin c 13.6mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 4mcg; vitamin b12 1.2mcg; sodium 1188mg; potassium 227mg; calcium 212mg; iron 2.5mg.
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