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1
Preheat the oven to 250F.
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2
Combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process until they have the coarseness of salt.
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3
Combine the spices with the salt.
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4
Rub the pork vigorously with the spice mixture until it is completely covered.
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5
Any spice mixture that doesnt stick to the meat can be removed.
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6
Place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours.
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7
The meat should be fork-tender and some of the fat should have rendered into the bottom of the pan.
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8
Once cooked, transfer the meat to a plate and discard the fat from the pan.
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9
Preheat a sandwich press to the manufacturers specifications (see Note, page 96).
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10
Pull some of the fork-tender meat apart into thin strips.
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11
Place 1 slice of fontina on 4 slices of bread.
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12
Top with the pork, relish, coppa, and the other slices of fontina.
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13
Cover with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread).
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14
Close the lid and apply slight pressure.
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15
Cook without disturbing for 5 to 8 minutes.
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16
Open the press and check for color and temperature: the cheese should be melted and the bread golden.
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17
If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
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18
If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
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19
Once cooked, remove, cut into halves, and serve.
