1-First Step: Mix and marinate the porkStart by seasoning the pork tenderloin with kosher salt and freshly ground black pepper. In a bowl or zip-top bag, combine the orange juice and zest, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, and crushed red pepper flakes. Add the pork and coat it well. Let it marinate for at least 1 hour, or cover and refrigerate it up to 1 day ahead. If you are planning a busy week, this is a great step to do the night before.

2-Second Step: Cook the porkHeat a grill, grill pan, or skillet over medium-high heat. Cook the pork for 7 to 10 minutes per side, or until the internal temperature reaches 145°F. A meat thermometer makes this part easy and helps keep the pork juicy. Once cooked, transfer it to a plate and let it rest for a few minutes before slicing. Resting helps the juices stay in the meat instead of running out on the cutting board.

3-Third Step: Slice the pork thinlyAfter the pork has rested, slice it as thinly as you can. Thin slices make the sandwich easier to press and eat, and they help the pork layer neatly with the ham, cheese, and pickles. If you have leftover braised pork shoulder or cooked pork from another meal, you can use that too. The flavor will still be delicious, and it is a handy shortcut.

4-Fourth Step: Build the sandwichesSlice the ciabatta rolls in half. Butter the outsides of the bread, then spread Dijon mustard on the insides. Layer each roll with Swiss cheese, pickle slices, ham, a pinch of salt and pepper, sliced pork, and a little more cheese on top. The extra cheese helps hold the filling together once it melts.

5-Fifth Step: Press until golden and crispHeat a panini press or a skillet over medium heat. Place the sandwiches in the press, or set them in the skillet and weigh them down with a heavy pan. Cook until the bread is toasted, the cheese melts, and the outside turns crisp and golden. This usually takes just a few minutes per side in a skillet. Keep an eye on the heat so the bread browns without burning.

6-Final Step: Slice and serveCut the sandwiches in half and serve them while they are hot. The melted cheese, warm pork, salty ham, and tangy pickles make every bite satisfying. These Cuban Sandwiches are best right away, while the bread is crisp and the cheese is still gooey.