I love fancy sandwiches.

And by fancy I really just mean anything other than peanut butter and jelly. So when I find a fancy sandwich recipe I have to add it to my menu. Sandwiches aren’t thought about as a dinner idea very often but my family really enjoys them, especially during the summer months. I like serving them because I don’t feel bad serving sandwiches on paper plates and that means less clean-up for me too!

This Ham and Pork Sandwich requires some planning since you have to cook the pork roast for a couple of hours but it’s definitely worth it!

Ham and Pork Sandwiches

Ingredients

1 small pork roast
1 tbsp cumin
1 tbsp dried oregano
2 tsp kosher salt
1 tbsp olive oil
4 cloves smashed garlic
1 white onion, thinly sliced
Juice of 1 lime
1 ½ cups orange juice
8 slices deli ham, shredded
8 slices swiss cheese
Yellow Mustard
Sliced Pickles
3 inch sub sandwich rolls

Instructions

Preheat the oven to 350 degrees.

Meanwhile, evenly rub the cumin, oregno and salt spices all over the pork. Heat the oil in a large skillet over medium-high. Sear the pork until browned all over.

Transfer the pork to a deep baking dish or roasting pan. Add the garlic, onion, lime juice and orange juice to the pan.

Cook for 1 ½ -2 hours or until pork is cooked through. Depending on your pork this could take longer than the 2 hours, just check on it often after the 2 hour mark so you don’t overcook it!

Remove the pork, but don’t discard the juices from the roasting pan. Cut the pork into bite sized pieces putting the pork back into the juice you’re done cooking it. This keeps the pork with all of its great flavor!

Slice the buns in half. Put them all on a baking sheet. On all of the top halves spread a little mustard and put a piece of swiss cheese on top of the mustard. Put all of the bread in the oven to toast them and to melt the cheese on the top halves. When the cheese is melted pull the rolls from the oven.

Put some ham on the bottom half top it with some pork and a couple of pickles. Add the top half of the bread and enjoy!

Notes

Recipe adapted from Bev Cooks