- 1/3 cup pure olive oil
- 6 garlic cloves, minced
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground cumin
- 2 soft ciabatta or Portugese rolls
- About 1/4 cup mojo sauce
- 2 tablespoons mayonnaise
- 6 to 8 thin slices leftover Roast Leg of Pork with Fresh Herbs
- 2 large, very thin slices of proscuitto or Westphalian ham
- 4 slices Swiss or Italian Fontina cheese
- 6 thin slices of tomato
- 6 thin slices of red onion
- 6 thin slices of sour pickle
- 2 tablespoons melted unsalted butter
- Coarsely chopped pickled jalapeños
- Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the orange juice, lemon juice, salt, pepper and cumin and cook, stirring, until fragrant, about 1 minute. Transfer the sauce to a bowl to cool.
- Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup of the mojo sauce and spread over the cut sides of the rolls. On the bottom halves, layer the pork, prosciutto, cheese, tomato, onion and pickle slices. Cover the sandwiches with the tops of the rolls and press lightly.
- Heat a medium cast-iron skillet. Brush the sandwiches with the melted butter. Put them in the skillet and top with a heavy smaller skillet. Cook over low heat until the meat is warmed through, the cheese is beginning to melt and the rolls are very crusty, about 4 minutes per side. Transfer the sandwiches to a work surface, cut them in half and serve with pickled jalapeños.
The mojo sauce can be refrigerated for up to 5 days. Bring to room temperature before using.