A fast take on the meat-loaded Cuban sandwich. Serve them with a
little of the marinade on the side for extra zing.
180 mlfreshly squeezed orange juice60 ml (¼ cup)lime juice½ cup(loosely packed) mint½ cup(loosely packed) coriander, plus extra to serve¼ cup(loosely packed) oregano5garlic cloves, crushed1 tspground cumin1 tspsmoked paprika60 ml (¼ cup)extra-virgin olive oil300 gm pieceboneless pork shoulder8thick slices white country breadSoftened butter, for spreading2 tbspDijon mustard150 gmthinly shaved ham2large dill pickles, thinly sliced lengthways8 slicesSwiss cheese
Process juices, herbs, garlic, spices and half the oil in a food processor until smooth. Season generously to taste. Rub half the mixture over the pork and refrigerate remaining marinade.
Heat a barbecue or grill to medium-high heat, drizzle pork with remaining oil, season to taste and grill, turning occasionally, until browned and cooked through (6-8 minutes). Rest pork for 5 minutes, then thinly slice.
Spread butter on one side of all bread slices and mustard on the other side of half the slices. Top the mustard side with ham, pork, pickles and cheese. Season to taste, sandwich with remaining slices butter-side up and toast in a sandwich press or large heavy-based frying pan until bread is golden brown and cheese melts (2-3 minutes). Sprinkle with extra coriander and serve with remaining mojo marinade.