|4||ciabatta rolls or hoagie rolls (each 8 inches long)|
|4||tablespoons herb sauce|
|¼||cup yellow mustard|
|2||leftover pork chops, meat cut from the bone and thinly sliced|
|8||thin slices baked ham|
|4||dill pickles, cut lengthwise into thin slices|
|8||thin slices Swiss cheese|
1. Split the rolls lengthwise and open them. Spread 1 tablespoon of the herb sauce on the bottom of each one. On the tops, spread 1 tablespoon mustard.
2. On each bottom piece layer ¼ of the pork chop meat, 2 slices ham, 4 to 5 pickle slices, and 2 slices Swiss cheese. Close sandwiches.
3. In a panini press, cook the sandwiches according to the manufacturer’s instructions until the cheese melts (or use a dry cast-iron skillet and weight them down with a second skillet and cook 3 minutes on a side).
4. Slice sandwiches in half. Sally Pasley Vargas