Ingredients Jump to Instructions ↓

  1. For the Mojo:

  2. 1 medium clove garlic

  3. 1/2 tsp. kosher salt

  4. 1 Tbs. extra-virgin olive oil

  5. 1 Tbs. fresh lime juice

  6. 1 Tbs. chopped fresh cilantro

  7. For the Sandwiches:

  8. 4 oval-shaped sub or bulky rolls, split

  9. 3 Tbs. whole-grain mustard

  10. 6 oz. thinly sliced leftover Roasted Pork Loin with Maple-Mustard Crust

  11. 1/4 lb. thinly sliced ham

  12. 4 thick slices Swiss cheese (about 4 oz.)

  13. 2 large dill pickles, thinly sliced

  14. 2 Tbs. unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. Make the mojo:

  2. Peel and mince the garlic. Sprinkle with the 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 cilantro. Let sit for 5 minutes.

  3. Make the sandwiches:

  4. Set a 12-inch cast-iron or other heavy-duty skillet over medium heat. Brush the interior of the rolls with the mojo and the mustard, and then stack the bottom part of each roll with equal amounts of the pork, ham, cheese, and pickles. Top each sandwich with its upper half and spread the butter on the top and bottom of each sandwich.

  5. Set the sandwiches in the pan (if you can’t fit all 4, start with 2 and cook in batches, keeping the first batch warm in a low oven while cooking the second batch), top with a flat lid and a couple of heavy cans to weight down the sandwiches (or use grill presses if you have them), and cook the sandwiches until they brown, about 4 minutes. Flip, weight down the sandwiches in the same manner, and cook until browned on the second side, about 4 minutes. Cut in half and serve.


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