This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Pressed Cuban Sandwiches

2.5-pound boneless pork loin
12 cloves garlic
coarse ground salt and pepper to taste
2 tablespoons olive oil
1 cup or more of chicken stock
4 hoagie rolls
2 tablespoons spicy brown or yellow mustard
8 ounces ham, thinly sliced
8 ounces Swiss, havarti or other cheese, thinly sliced
10 thin dill pickle slices, from approximately 2 whole dill pickles
4 tablespoons unsalted butter or olive oil, at room temperature

Heat oven to 400°.

Place pork loin in a shallow roasting pan. Make six 3ʺ-deep incisions along the loin, and stuff two garlic cloves into each incision. Season aggressively all over with salt, pepper and olive oil.

Pour chicken stock over the pork, and cover it with foil. Place the pan in the oven, and roast for about an hour, or until the pork reaches an internal temperature of 145° at its thickest part (do not allow the thermometer to touch the bone). Remove the pan from the oven, and place the pork roast on a carving board.

Slice the rolls in half lengthwise. Lay the bread open and spread each side with mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the cheese, pickles and pork. Bring the tops and bottoms together. Butter or oil each side of the rolls.

Heat a panini maker or sandwich press to medium-high. Place the sandwiches inside, press down, and grill until the cheese is melted and the bread is flat and browned, approximately 5-7 minutes. If you don't have a sandwich press, you can use a heavy iron skillet.