These sandwiches were great. Unfortunately (for you, anyway), the recipe is from Fine Cooking magazine, which is VERY protective of their recipes and only makes them available if you subscribe to their website. The basic idea, though is:
Brine a whole pork loin roast overnight with some apple, black peppercorns, brown sugar, herbs and then brush it with a mixture of maple syrup and Dijon mustard before baking. Slice it thinly and then serve it for dinner with side dishes of your choosing.
The next day, take some of the leftover pork and put it on rolls (we used bolillos) with sliced ham, Swiss cheese, and dill pickle slices. Brush the insides of the rolls with olive oil that has a little salt, lime juice, garlic and finely chopped cilantro mixed in. Grill the sandwiches in butter (like a grilled cheese sandwich), pressing down on them (HARD) while they’re cooking. You can use a panini grill, if you have one, or just use a small saucepan or saute pan to press down on the top as you’re cooking. These were a big hit, even with Girl, who is not normally a big fan of pork.
We served the sandwiches with Cuban Oven-Roasted Corn. The recipe can be found here. If you’re aren’t lucky enough to have a Wegman’s store nearby, you can use any brand of BBQ seasoning (or make some with my recipe) as a substitute for their brand. For the basting oil, just mix half olive oil and half canola oil with finely chopped fresh herbs (I used oregano, parsley and basil) – maybe 1/2 cup oil (total) mixed with 1 – 2 Tbsp. herbs – it doesn’t have to be EXACT and you can use whatever herbs you like. Rosemary, thyme and/or cilantro would all be good, too.
Yum! I make a version of these and I love them, this sounds like a great lunch for today.