• 1 hoagie roll
• 1 teaspoon Dijon mustard
• 2 ounces sliced deli ham, sliced
• 2 ounces sliced Emmental cheese
• 2 ounces sliced roast pork*
• 2 sandwich-cut slices dill pickle

1. Spread hoagie roll with mustard. Layer ham, cheese and pork on bottom half. Add pickle and close sandwich.

2. Grill in a panini maker until bread is lightly browned and cheese melts. Serve with pommes frites.

* Chef Viti coats a pork loin roast with a rub consisting of fresh chopped garlic, rosemary, thyme, salt and pepper, and roasts it at 350°F until cooked through.