Pork and Pickle Cuban Reuben

A midnight snack go-to, perfect for serving at the bar or toasted for takeaway. This twist on an old-time favourite with Aussie pork, pickles, and mustard will go down a treat.

Method
- Season pork fillets. Grill or pan fry until just cooked through, then thinly slice.
- Spread Colman’s Original English Mustard on half the bread and spread remaining slices with Hellmann’s Real Mayonnaise.
- To assemble, layer pork on slices of bread spread with mustard, then top with pickles, shaved ham (or silverside) and cheese. Top with remaining bread spread with mayonnaise.
- Toast the sandwiches in a sandwich press until golden and cheese has melted. Serve accompanied with chips and extra pickles.