cuban mixto sandwich

I really loved the film The Chef!

makes 2

1 pan de pueblo
~50g butter
1 tbsp of mustard
2 large, thin slices of roast ham or gammon
300g roasted pork*
2 large gherkins; sliced
4 thin slices of Swiss cheese e.g. Jarlsberg

* for the roasted pork
~500g boneless pork joint
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp dried oregano
4 garlic cloves; partly smashed (cabreado)
2 small dried chillies
1 onion; finely chopped
250ml orange juice
1 lime; juice only
250ml chicken stock
2 bay leaves
Maldon sea salt
freshly ground black pepper

for the roasted pork
1. Preheat the oven to its highest setting.
2. In a roasting; heat the oil and add the chillies and garlic. let the infuse for a couple of minutes before adding the pork and the onion.
3. Brown slightly, then , add the remainder of the ingredients and season.
4. Transfer to the oven and reduce the temperature to 225ºC. Roast for about 4 hours, or until nicely browned on top and when skewered; the juices run clear.
N.B. if you have a cook's thermometer, you want the internal temperature to reach 195ºC
5. When cooked; remove from the oven, cover with foil and leave to rest. When the meat is cool enough: pull the joint into small pieces and leave to soak up any remaining juices.

to construct the sandwich...
6. Put the griddle pan onto a medium heat.
7. Cut the loaf into 2 X 25cm sections. Slice each in half lengthways.
8. Spread butter on both halves, inside.
9.Start from the bottom and generously  layer the ingredients in this order:
mustard, gherkin, pulled pork, sliced ham, cheese slices.
10. Put a knob of butter into the pan; and when it starts to sizzle, place the sandwich bottom side down. Move it around to get an even covering of butter and the press it down using a weight: I use a heavy-bottomed, cast iron pan.
11.Grill for about 3 minutes until golden brown before buttering the top side and flipping over.
N.B. You want to get the cheese to melt without burning the bread.