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1
For the sandwich: Preheat the oven to 350 degrees F. Have the pork at room temperature.
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2
Season it with salt and pepper.
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3
Put the roast into a baking pan and roast until the internal temperature reaches 150 degrees F, 40 to 45 minutes.
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4
Cover the pork with foil and let it rest for 15 minutes.
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5
If not using right away, the roast can be wrapped and refrigerated for up to 2 days.
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6
When you are ready to make the sandwich, thinly slice about three-quarters of the pork roast (reserve the remaining one-quarter for Round 2 Recipe Black Bean and Pork Stew).
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7
Heat a grill pan over medium heat.
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8
Spread a thin layer of mustard on both sides of the bread pieces.
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9
Place 2 slices ham on the bottom half of each.
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10
Top with the sliced pork roast, then the pickles, and then the Swiss cheese.
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11
Place the top half of the baguette on top.
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12
Brush the grill with canola oil and place the sandwiches, cheese side down, onto the grill.
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13
Set a baking sheet on top of the sandwich and weigh it down with a heavy skillet or pot.
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14
Cook until the bottom is crisp and the cheese is starting to melt, 4 to 5 minutes.
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15
Flip the sandwich over, replace the baking sheet and weight, and cook another 3 to 4 minutes.
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16
For the plantain chips: In a 2-inch deep cast iron skillet, heat the oil to 350 degrees F.
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17
Peel the plantains by slicing off about 1-inch from the top and bottom of each.
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18
With a paring knife, make a slice on each side the length of the plantain, making sure to go just deep enough to cut through the skin but not cut into the flesh.
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19
Peel the skin off to expose the flesh.
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20
If you have trouble peeling the skin then cut it off in strips with the knife.
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21
Cut each plantain in half and, using the slicing side of a box grater, slice the halves into thin chips.
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22
Cook the plantain slices in batches until they crispy, 3 to 4 minutes.
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23
Drain on brown paper or paper towels and season with salt.
