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1
At least 2 days before serving time, prepare jalapenos, if desired: place peppers in a heatproof bowl.
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2
In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt.
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3
Pour liquid over jalapenos and let cool to room temperature.
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4
Cover and refrigerate for at least 2 days and up to 2 weeks.
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5
To make aioli in a food processor combine egg yolks, garlic and mustard.
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6
With motor running, add oils in a slow, steady stream.
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7
Blend in the lemon juice and salt.
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8
Refrigerate until ready to use.
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9
When you are ready to make sandwiches, seed 2 jalapenos and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapenos).
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10
Warm roasted pork in a microwave or small skillet.
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11
Spread the inside of the baguettes with aioli.
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12
Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapenos, prosciutto and pork.
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13
Top with remaining baguette half.
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14
Heat a large skillet over high heat.
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15
Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet).
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16
When pans are very hot, add oil to the larger skillet.
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17
Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten.
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18
Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.
