Cuban sandwiches

January 31, 2007

Serves 6

PORK

	Juice of 1 orange
4	cloves garlic, chopped
1/2	teaspoon dried oregano
2	tablespoons olive oil
	Salt and pepper, to taste
1 1/2-2	pounds pork loin

1. In a small bowl combine the orange juice, garlic, oregano, oil, salt, and pepper. Set the pork in a baking dish. Pour the marinade over the meat and turn to coat it. Let the pork sit in the marinade at room temperature, turning often, for about 15 minutes. (You can cover and refrigerate the pork overnight, if you like).

2. Set the oven at 450 degrees.

3. Pour off the excess marinade. Roast the pork for 40 to 50 minutes or until a thermometer registers 140 degrees and the center is still pink. Let the pork rest 10 minutes. Slice it thinly.

SANDWICHES

1	cup chopped dill pickles (not sweet pickles)
1/2	cup Dijon mustard
6	soft sub rolls (about 8 inches long), split
12	ounces baked ham (about 18 thin slices)
12	ounces Swiss cheese (about 24 thin slices)
3	tablespoons butter

1. In a small bowl combine the pickles and mustard. Divide the mixture among the sub rolls, spreading in an even layer. Top with a layer of ham, about 3 slicesNotes:per roll, then a layer of pork, then a layer of cheese. Press down on the finished sandwich with your hand, flattening it to keep it together.

2. In a large skillet over medium heat, melt 1 tablespoon of the butter. Place 2 sandwiches in the skillet and top with a cast iron skillet (or another heavy pan), pressing down firmly.

3. Cook about 2 minutes on a side or until the bread is crisp and browned. Repeat with the remaining sandwiches. Cut sandwiches in half diagonally. Keri Fisher