Recipe courtesy Robin Miller
Programme: Quick Fix Meals with Robin Miller
110g soft herbed cheese, such as Boursin
8 slices sourdough bread, about 1cm thick, sliced on a diagonal
12 to 16 slices roasted pork, about 225g
115g dill pickles, thinly sliced
75g watercress leaves
225g Swiss cheese, thinly sliced
2) Brush the bread with oil. Place the sandwiches on the hot griddle, cover with a baking sheet and weight down with a heavy pan to press down the sandwiches, or place them in the sandwich toaster.
3) Cook for 2 minutes, until golden brown. Flip the sandwiches if necessary and cook until the second side is golden brown and the cheese melts, about 2 minutes. Remove from the heat and serve immediately.
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