Method

• 1.
  For the lechon asado, combine all ingredients, except the pork, in a small bowl. Season the pork with salt flakes and black pepper and place in a shallow baking tray. Pour the spice mixture over the pork and allow to marinate in the fridge, covered, overnight. The following day, remove pork from the fridge and allow it to come to room temperature for at least 15 minutes.
• 2.
  Preheat oven to 150°C.
• 3.
  Remove covering from the pork and place in the oven to roast for 2-3 hours, turning the meat every 30 minutes, until deeply caramelised and tender. Remove from the oven and cool. (You can do this part ahead and keep the pork in the fridge for up to 3 days.) When ready to serve, cut pork into slices and set aside.
• 4.
  To assemble the sandwiches, place 2 slices of Swiss cheese on the base of each roll, then layer the sliced pork, ham, and 2 more slices of cheese, then top with dill pickle. Spread a thin layer of mustard over the top half of the bread roll and place it on top of the sandwich. Spread the outside of the roll with butter.
• 5.
  Preheat a large sandwich press. (If you don’t have a sandwich press, place a large heavy based frypan lined with baking paper over medium-high heat.
• 6.
  A NOTE ON BREAD: Cuban bread is made with flour, salt, yeast, water and lard. It has a thin, eggshell-like delicate crust and, to be honest, there is just not much like it out there. White bap rolls from Bakers Delight resemble the flavour and texture. Alternatively, any soft, white, long sandwich roll will do. Don’t try to use a baguette which has a crust that’s too thick, or ciabatta which lacks density.