Cuban Sandwich

To make the marinade, use the Juicer to juice 1 of the limes and ½ of the orange. Add the juice, oil, seasoning, and garlic pressed with the Garlic Press to the Measure, Mix & Pour®; mix until blended.

Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add ¼ cup (50 mL) of the marinade to the pork. Let them sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.

Cut the remaining lime in half. Heat the Nonstick Double Burner Grill and one Grill Press over medium heat for 3–5 minutes.

Add the pork to one side of the grill and cover it with the Grill Press. Add the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking.

Transfer the pork to a medium bowl and chop with the Salad Chopper. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade.

Carefully wipe the pan with a paper towel. Heat the pan and two presses over medium heat for 3–5 minutes.

To assemble the sandwich, slice the ciabatta in half with a Bread Knife and remove some of the interior bread. Combine the Dijon and mayonnaise and spread on each side of the ciabatta. Layer the bottom and top half with the cheese. Then fill with the pork, ham, and pickles.

Grill the sandwich, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the cheese is melted and the bread is crisp. Cut the sandwich into 8 pieces.