Tom's Ultimate Cuban Sandwich

• Preheat oven to 350 degrees.
• Place the pork loin fat side up in a roasting pan lined with parchment paper or aluminum foil parchment. If foil is used, spray with olive oil cooking spray.
• Coat the top with olive oil or olive oil spray and then rub all over with garlic.  Generously salt and pepper the entire outside of the pork loin and rub it in with the garlic.
• Roast for approximately 25 minutes per pound or until the internal temperature reaches at least 165 degrees.  Be careful not to overcook the pork roast. A slightly pink color on the inside is okay as long as the temperature is correct.
• Remove the roasted pork from the oven and cool for 20 minutes.
• Reset the oven temperature to 425 degrees F.
• Cut the baguette into 4 equal sections and slice each section longways to form 4 sandwich rolls.
• In a bowl mix the mayonnaise, mustard, and cumin. Spread evenly on all 8 sandwich surfaces.
• Slice the roast pork into thin slices and place generously on the bottom side of each of the sandwiches.
• Place 2 slices of swiss cheese on top of the pork loin slices on each sandwich.
• Place 1/4 of the ham on the sandwich top side, and top the ham with 1-1/2 dill pickle slices each.
• Place all eight half-sandwiches open-faced on a baking sheet and toast on the middle rack of the oven at 450 degrees for 8 minutes, until the cheese is nicely melted. **
• Remove from the oven and allow to cool for 5 minutes.
• Place the top sides (ham/pickle) on the bottom side (pork/cheese).
• Slice each sandwich in half on an angle.
• Serve your Cubano with sides of fresh guacamole, black beans, and/or kettle cooked potato chips.