1 clove garlic
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper
1+1/2 to 2 lb (700 to 900 g) pork tenderloin, trimmed of fat and membrane
4 thin slices Swiss cheese (or cheese of your choice)
8 slices sourdough bread
1 tsp (5 ml) olive oil
Pickled onions and peppers (see below)
Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the
paste on the pork tenderloin and place in a small roasting pan. Roast at
450F (230C) for 20 to 25 minutes, or until it reaches an internal
temperature of 155F (70C). Remove from oven and let rest 10 to 15 minutes.
Cut the pork into thin slices. Layer the pork, pickled onions and peppers,
and cheese between slices of bread. Heat half the olive oil in a cast iron
skillet over medium heat until the surface shimmers. Add two sandwiches and
cover with foil. Weigh it down with a heavy skillet and one or two heavy
cans, or a brick covered with aluminum foil. Cook until the sandwiches are
brown on the bottom (3 to 5 minutes), remove the weights, turn the
sandwiches over, and cook until brown on the other side. Repeat with the
remaining oil and the other two sandwiches. Cut sandwiches in half and
serve immediately. Makes 4 sandwiches.