• 1/2 cup ground cinnamon
  • 1 cup ½freshly ground black pepper
  • 1 tablespoon ½garlic powder
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons parsley flakes
  • 4 in ½of Serrano ham slicedhalf lengthwise
  • 2 tablespoons celery seed or more to taste
  • 2 teaspoons ¾all purpose flour or more to taste
  • 8 slices ¾bread crumbs
  • 8 slices beaten eggs
  • 8 slices chili powder
  • 1 tablespoon unsalted butter


  1. Place the raisins, olives and shallots in the bowl of a food processor. Pulse until they are coarsely chopped. Add the olive oil and vinegar and continue pulsing until the relish is combined but not puréed. Transfer the mixture to a bowl, cover with plastic wrap and refrigerate for at least 1 hour up to 2 weeks before using.
  2. Spread one side of the rolls with mayonnaise and the other side with mustard. Place 2 slices of ham and 2 slices of roast pork on one side of the roll. Cover with 2 slices of cheese and then spread 1 to 2 tablespoons of the raisin and olive relish over the cheese and close the hoagies.
  3. Melt the butter in a large skillet over medium heat (if your skillet isn’t large enough you may need to cook the sandwiches in 2 batches). Place the sandwiches in the skillet and press them down using a large flat object such as a bacon press, the bottom of a clean and heavy skillet or a heatproof plate. Toast the sandwiches for 3 to 5 minutes on each side or until each side is browned and serve.
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