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1
Stir the garlic, onion, cumin, and salt and pepper together in a small bowl.
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2
Heat the 1/3 cup olive oil in a small heavy saucepan over low heat.
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3
Add the onion mixture and cook, stirring, until the onions are translucent, 10 minutes.
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4
Add the lime juice and vinegar and simmer over low heat to mellow the flavors, 5 minutes.
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5
Allow the mixture to cool slightly and spoon and brush it on the inside of both halves of each roll, distributing the onions evenly.
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6
Dab the bottom half of each roll with about 1 teaspoon of the mustard.
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7
Layer each with 3 slices of cheese, then some pickle slices, 2 slices of ham, and 3 slices of pork.
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8
Cover with the top of the roll.
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9
Heat 1 tablespoon of the remaining oil in a nonstick skillet over medium heat.
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10
Place 2 sandwiches, bottom side down, in the skillet and weight them down with the lid of a cast-iron pot.
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11
Cook until the sandwiches are browned on the bottom, 1 to 2 minutes.
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12
Turn the sandwiches over, weight them down, and cook until that side is browned and the cheese has melted, 1 to 2 minutes.
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13
Transfer the sandwiches to a cutting board and cover with aluminum foil to keep warm.
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14
Repeat with the remaining sandwiches, adding more oil to the skillet as needed.
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15
Cut the sandwiches in half on the diagonal, and serve them wrapped in large paper napkins.
