Great way to use leftover Pork Loin w/Maple Mustard Crust

Fine Cooking 90

I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.

For the Mojo:

• 1 medium clove garlic
• 1/2 tsp. kosher salt
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lime juice
• 1 Tbs. chopped fresh cilantro

For the Sandwiches:

• 4 oval-shaped sub or bulky rolls, split
• 3 Tbs. whole-grain mustard
• 6 oz. thinly sliced leftover Pork Loin w/Maple Mustard Crust
• 1/4 lb. thinly sliced ham
• 4 thick slices Swiss cheese (about 4 oz.)
• 2 large dill pickles, thinly sliced
• 2 Tbs. unsalted butter, softened

1. Make the mojo: 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.
2. Make the sandwiches: 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.
3. 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.