In my ongoing quest to be better at using leftover refrigerator ingredients and rotate freezer stock I did this dish today. I love doing casseroles to have leftovers all week. This used up the ham, pork , partial jars of pickles and relish and the end of a bottle of Dijon. After reviewing a few recipes online and modified to what I felt would be better. You will see I veered from this some based because of on hand ingredients but adding to my recipe file as written below.
I did this in cast iron but you could certainly use alternate pans. Sprayed with olive oil and added the pulled pork.
Pour the egg mixture over the pork and mix in.
Next up layer on 3 cups of Swiss cheese. I could tell I was going to be short on shreds for topping the casserole so improvised with some baby Swiss slices. Topped off with the dill relish
Time to add the ham. I did chop the pulled ham up a bit and reserved a small amount to mince for topping.
After layering on the ham top with remaining Swiss cheese , pickles and the finely chopped remaining ham.
Into the oven @ 375F for 20 minutes and another 10 @425F. Likely you could just do 25 minutes at 400F.
It’s been awhile since I’ve attempted nice plating so plated with the Dijon cream drizzle and some more dill relish. Reasonably satisfied with the plating although another color in the scheme would have been useful.
Flavor wise very tasty. If you like a good Cuban sandwich you’ll love this. The additional Dijon sauce and relish for serving is definitely mandatory. Next time I make this I’ll likely make extra sauce. Thanks for looking!
- · 2 lbs. smoked pulled pork
- · 1 lbs. double smoked pulled ham*
- · 5 cups shredded Swiss cheese
- · 1 ½ cups heavy cream
- · 8T Dijon Mustard
- · 8 oz. cream cheese
- · 2 eggs
- · 8 oz. dill pickle chips
- · 1/2 cup dill pickle relish
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