Cuban Sandwich

In a small bowl, whisk together the orange zest and juice, lime zest and juice, oregano, black pepper, garlic powder, cumin, and onion powder.

Pour about half of this marinade over the pork chops in the baking dish, ensuring they're well coated. Let the pork rest for 10 to 15 minutes, allowing the flavors to meld.

While the pork marinates, arrange an oven rack in the center position and preheat your oven to 425°F.

To the remaining marinade in the small bowl, add the Dijon mustard and mayonnaise. Stir until the mixture is smooth and creamy; this will be your sandwich spread.

To build the sandwiches, cut the Cuban bread loaf in half crosswise, then cut each of those pieces in half lengthwise, yielding 4 pieces total. Spread unsalted butter generously on the outside of the bread (top and bottom pieces).

On the cut sides of the bread, spread the mustard mixture you prepared earlier. On two of the bread pieces, layer each with 2 oz. Swiss cheese, 4 oz. deli ham, half of the sliced roast pork, and 4 pickle slices. Top with the remaining 2 oz. Swiss cheese on each, then close with the other bread pieces. Wrap each assembled sandwich tightly in foil.

Heat a large cast-iron skillet over medium heat. Place the foil-wrapped sandwiches into the hot skillet. To press them, place another heavy skillet directly on top of the sandwiches.

If you don't have a second heavy skillet, you can use a lighter skillet or baking sheet, then weigh it down with a couple of canned goods to create a homemade sandwich press.