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1
For the pickles: Combine the vinegar, dill, sugar, salt, coriander and mustard in a medium saucepan.
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2
Bring to a boil over high heat and cook until the sugar and salt are dissolved.
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3
Remove from the heat and let cool for 15 minutes.
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4
Put the cucumbers in a medium bowl, pour the pickling liquid over, cover the bowl and refrigerate for at least 30 minutes and up to 24 hours.
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5
For the sour orange glaze: Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, about 20 minutes.
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6
Whisk in the honey and vinegar and season with salt and pepper.
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7
Let cool slightly.
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8
For the pork: Preheat the oven to 425 degrees F. Season the pork with salt and pepper and rub with the steak rub.
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9
Let sit for 15 minutes at room temperature.
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10
Heat the oil over high heat in a cast-iron pan or oven-proof skillet until it begins to shimmer.
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11
Add the pork and cook until a crust has formed on all sides, about 2 minutes per side.
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12
Brush liberally with the sour orange glaze and transfer the pan to the oven.
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13
Brush with the glaze every few minutes, and cook until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 10 minutes.
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14
Remove the pork to a cutting board and let rest for 10 minutes before slicing.
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15
Slice the pork thinly.
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16
For the garlic mayonnaise: Combine the mayonnaise, mustard, oregano, garlic, salt and pepper to taste in a small bowl.
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17
Whisk together and let sit at room temperature for at least 15 minutes to allow the flavors to meld.
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18
For the serrano ham: Heat the oil in a small saucepan until it reaches 350 degrees F. Add the ham one slice at a time and cook until crisp, about 30 seconds.
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19
Drain on a plate lined with paper towels.
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20
To serve: Spread the top and bottom of each bun with the garlic mayonnaise and top each piece with 2 slices of cheese.
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21
Put some pickles on the bottom piece of bun.
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22
Top with 4 to 5 slices of the pork and 2 slices of the fried ham.
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23
Combine the tops and bottoms to make the sandwiches.
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24
Brush the outsides of the buns with the butter.
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25
Heat a cast-iron pan over low heat.
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26
Put 2 sandwiches in at a time, top-sides down, and press with a brick wrapped in foil, or put foil over the top of the sandwiches and weigh them down with another heavy cast-iron pan.
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27
Cook until the bread is crispy, then flip over and continue cooking until the bottom is crispy and the cheese has melted, 6 to 8 minutes total.
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28
Slice in half and eat.
