Cubano Sandwiches

• 3/4 cup cornichons, chopped, plus 1/2 tablespoon cornichon pickling liquid
• 1/4 cup sliced pickled jalapenos, 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 Gruyere 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

1. Preheat the oven to 375.
2. In a bowl, mix the cornichons and their pickling liquid with the jalapenos, capers and mustard.
3. Brush the outside of the rolls with the oil and place each on a 12-inch piece of foil, cut side up.
4. Sprinkle 1/2 cup of Gruyere over the bottom half of each roll.
5. Top with the sliced pork.
6. Spread 1/4 cup of the cornichon mixture over the pork and season with salt and pepper.
7. Top with the prosciutto and the remaining Gruyere.
8. Close the sandwiches; tightly roll them up in foil.
9. Bake for 20 minutes, until the cheese is melted and the rolls are crisp.
10. Slice the sandwiches in half on the bias and serve.

cornichons, pickled jalapenos, capers, mustard, bread rolls, extravirgin olive oil, gruyere cheese, pork, kosher salt

Taken from www.foodandwine.com/recipes/cubano-sandwiches-cocktails-2007 (may not work)