Grilled Roast Pork Cubano Sandwiches

Serves 4
recipe adapted from Fine Cooking

Mojo:
1 clove garlic
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon coriander, chopped

For the Sandwich:
4 oval shaped sub or bulky rolls, split
3 tablespoons whole grain mustard
6 oz. thinly sliced left over pork loin
1/4 lb. thinly sliced ham
4 thick slices Swiss cheese
2 large dill pickles, thinly sliced
2 tablespoons butter, softened

To make the mojo, peel and mince the garlic. Sprinkle with salt and mash to a paste by repeatedly scraping over it with the side of a chef's knife. Transfer to a small bowl and mix in the olive oil, lime juice and coriander.

To make the sandwiches, brush the inside of the rolls with the mojo and mustard. Stack the bottom part of the roll with equal amounts of pork, ham, cheese and pickles. Top the sandwich with the upper half of the bun and spread the butter on top and bottom of each sandwich. Place in a heated heavy duty skillet over medium heat and grill until brown and cheese has started to melt. Use a heavy flat lid to press down on the sandwich as you want push all the juices and flavors together. Flip over and grill the other side. Cut in half and serve.

The Culinary Chase's Note: The mojo sauce really makes this sandwich. Serve with potato chips or side salad. Use a grill press if you have one. I wasn't able to get the bread I wanted so I opted for sourdough bread instead.