My version consisted of: half of a small french baguette, spicy mustard, dill pickle slices, sliced deli ham, sliced deli provolone, and some sliced leftover pork loin.
I layered it all up and slathered some Parkay on the outside. I do not have a fancy panini grill, so I had to improvise. I used my grill pan, and weighted an iron skillet on top.
**Yummy photos coming soon!**Edited 1/29: Here they are!!**
Step Two: Add a layer of ham and provolone.
Step Three: Add another layer of provolone and a layer of roast pork.
Step Four: Slap the halves together, butter each side and put on a grill pan, weighted on top with an iron skillet. I used salsa and pickle jars to add weight...
...but, I felt like I needed to step it up with something heavy-duty.
Step Five: The final product in all of its crusty, melty glory.
It was very filling, I was only able to eat half. But the other half was just as delicious for lunch today.