This is a Cuban classic, and with delicious pork, dill and swiss the flavour tells you why.
ingredients
directions
In bowl, whisk together oil, chili powder, garlic, pepper and salt; add pork, turning to coat. (Make ahead: cover and refrigerate for up to 24 hours.)
Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced.
Transfer to cutting board; let cool.
Slice thinly on the diagonal.
Using serrated knife, cut bread loaf in half horizontally.
Combine mayonnaise with mustard; spread on cut sides of loaf.
Layer sliced ham, pork, dill pickles then cheese on bottom.
Sandwich with top half of loaf. (Make ahead: Wrap in foil and refrigerate for up to 6 hours.)
Cut into eighths to serve.