Ingredients
1 loaf Italian Bread (16 Ounce Loaf By Weight)
1/2 cups Fig Preserves
3 cups Shredded Fully Cooked Pork
Optional For Serving: Chopped Fresh Cilantro, Your Favorite Salsa
Method
Sources
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Recipe1M+
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Classic blend — oregano, basil, thyme, rosemary, marjoram
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic blend — oregano, basil, thyme, rosemary, marjoram
Durum wheat semolina — fresh pasta, bread, pizza dusting
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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preheat oven to 425 degrees f or heat a grill to medium high. halve the loaf of italian bread horizontally from end to end like youre going to make a giant submarine sandwich. open the bread and lay it, cut side up, on a baking sheet or a piece of foil. divide the fig preserves between the two halves and spread evenly and thinly over the cut sides of the bread. divide the pork evenly between the two halves of bread and distribute the pork to cover all of the bread. put the baking sheet or foil into the oven or on the grill and bake for 6-8 minutes, or just until the pork is hot through and through. then scatter half of the crumbled or grated cheese evenly over one side of the sandwich and the other half over the other side of the sandwich. continue to bake for an additional 2-4 minutes, or until the cheese is completely melted. remove the sandwiches from the oven and cut each loaf in half. serve with a sprinkling of chopped cilantro and the salsa of your choice.