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1
Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs.
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2
Cut each loaf in half to make 4 rectangular loaves.
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3
Split each loaf in half lengthwise.
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4
Spread the inside of the bread with 1/2-tablespoon mustard.
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5
On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese.
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6
Cover with the top halves of bread and, using your hands, press the sandwiches together.
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7
Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat.
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8
Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down.
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9
Turn the sandwiches and weigh them down again.
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10
Cook the sandwiches until golden brown and hot, about 6 minutes per side.
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11
Transfer to the oven to keep warm.
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12
Repeat with the remaining sandwiches and butter.
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13
Cut the sandwiches in half crosswise and serve immediately.
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14
Preheat the oven to 275 degrees F.
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15
In a food processor, combine the peppercorns, garlic, and cloves and puree.
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16
While the motor is running, drizzle in the oil until a paste is formed.
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17
Using a rubber spatula, scrap the garlic paste into a small bowl.
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18
Place the pork butt on a work surface and season all over generously with salt.
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19
Rub all over with the garlic paste.
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20
Place in an oven-safe roasting bag and close with a twist tie.
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21
Place in a large roasting pan, and cook until tender, about 5 hours.
