Tampa-Style Cuban Sandwich

Ingredients

• ¼ cup unsalted butter
• ½ cup dill pickle chips + 1 tablespoon pickle brine
• 1 large sweet onion
• 1 lb fresh-chilled Deli mojo pork
• ¼ cup mayonnaise
• 3 tablespoons whole-grain Dijon mustard
• ¼ cup extra-virgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 teaspoons complete seasoning
• ¼ cup mojo marinade
• 1 (12 oz) loaf Bakery Cuban bread
• 8 slices Swiss cheese (6 oz)
• ½ lb thin-sliced Deli sweet ham
• ¼ lb thin-sliced salami
• Nonstick aluminum foil

Steps

1. Set butter out to soften. Drain pickle chips, reserving 1 tablespoon brine. Slice onion thinly. Cut pork into 1-inch pieces. Combine mayonnaise, mustard, and pickle brine; set aside.
2. Preheat large sauté pan on medium 2–3 minutes. Place oil and onions in pan; cook 4–6 minutes, stirring occasionally, until onions begin to soften. Add pork, cumin, oregano, and complete seasoning; cook 1 more minute, stirring continuously. Add mojo marinade and cook 2–3 minutes, stirring occasionally, until liquid has been reduced almost completely and pork is 165°F. Remove pan from heat and set aside.
3. Preheat large griddle (or large, nonstick sauté pan) on medium-low. Halve bread lengthwise. Spread butter on outside of loaf top and bottom, then spread 3 tablespoons mayonnaise mixture on inside of each bread half. Arrange pickle chips on bottom half of bread. Cut cheese slices in half; shingle one-half cheese over pickles.
4. Spread pork mixture over cheese. Drizzle remaining 2 tablespoons mayonnaise mixture over pork, then top evenly with ham, salami, and remaining half cheese; place top half of loaf cut-side-down on sandwich.
5. Cut sandwich if necessary to fit griddle, then place sandwich on griddle. Lay piece of foil over sandwich and press (weigh down) with cast-iron skillet. Cook sandwich 4–6 minutes on each side until bread is crisp and toasted and cheese is melted. Cut sandwich into portions; serve.