For the roast pork: Mix together the garlic, salt and pepper. Stir in the orange juice, onions, olive oil, oregano, lime zest and lime juice.
Pierce the pork loin 8 to 10 times with a sharp knife or fork. Pour the marinade over the pork loin, place in a food-safe plastic bag and put in the refrigerator for 4 to 6 hours.
Preheat the oven to 375 degrees F.
Roast the loin uncovered, basting periodically with the marinade. Roast until completely cooked and the internal temperature reaches 160 degrees F, 15 to 20 minutes per pound. Bring the pan juices and marinade to a boil and simmer, 10 to 15 minutes. These juices add great flavor to the Cubano sandwich! Let cool at least 2 hours before slicing for the sandwich.
For the sandwich: Preheat a griddle or large frying pan.
Cut the bread in half, spread a thin layer of mustard on both halves (mayo and/or juices from the roast pork are optional) and make each sandwich with the ingredients stacked in this order: roasted pork, ham, cheese and pickles.
Lightly grease the griddle and place the sandwich on it. Place a heavy skillet on top of the sandwich and press firmly to flatten. Grill the sandwiches until the cheese is melted and the bread is toasted, 2 to 3 minutes on each side. Slice the sandwiches in half and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tan Nguyen and Rob Ochsendorf, Rebel Heroes