The combination of the orange and grapefruit juices makes a great marinade for pork – it mimics the sour oranges you find in Cuba. Substitute your favourite type of bread for the ciabatta. If you want to spice up the filling add some chipotle (in adobo sauce) to the mayonnaise.
Cuban Roasted Pork
Pre-heat oven to 325 degrees F.
Combine the garlic, oregano, coriander, orange juice, grapefruit juice, olive oil, chile pepper and salt and black pepper together in a medium bowl. Marinate the pork loin in the refrigerator for a minimum of 2 hours or overnight, turning the pork every so often. Remove pork from marinade and pat dry. Transfer to a small roasting pan. Roast for 1½ hours or until thermometer registers 155 to 160 degrees F. Remove from oven and cover with aluminium foil and let rest 15 minutes. Cut into ½-inch slices.
Pre-heat panini press or sandwich grill. (Alternatively toast the sandwich in a cast iron skillet or non-stick skillet on medium heat, pressing lightly with a spatula.)
Slice the ciabatta bread, but don’t cut all the way through so halves are still attached. Spread the butter, mayonnaise and mustard on one half of the cibatta. Add cheese, and sliced pork. Top with another slice of bread. Repeat to make 6 sandwiches in total.
Add the sandwich to the panini press. Toast sandwich until the cheese melts, about 2 to 3 minutes. Cut in half, secure with tall toothpicks if desired. Serve.