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Cooking for 4 people


  • 1 lb. pork tenderloin
  • 8 thin slices deli ham
  • 12 slices Genoa salami
  • 8 thin slices Swiss cheese
  • 4 small ciabatta loaves or kaiser rolls


  • 2 cloves garlic, finely chopped
  • 1 lime, zested and juiced
  • 1 small orange, zested and juiced
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • 3 tbsp. Dijon mustard
  • ¾ tsp. salt
  • ½ tsp. pepper


  • ¾ cup mayonnaise
  • 2 cloves garlic, chopped
  • 3 tbsp. Dijon mustard
  • bread and butter pickle slices

1 Food Prep

Cut the pork tenderloin in half, crosswise to create two 4- to 5-inch-long pieces. Make a vertical cut down the middle of each piece, about ¾ of the way through, opening the pieces like a book. 

Lay pork pieces cut-side down on a piece of plastic wrap, cover with more plastic wrap and lightly pound the pork to about 1/2-inch thick with a meat mallet. 

In a small bowl, combine the ingredients for the marinade. Place the pork in a quart- or gallon-size resealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 30 minutes. 

Next, make the topping by combining 2 cloves of chopped garlic and 3 tbsp. of Dijon mustard with the mayonnaise, and whisk together. Refrigerate until needed. 

After the pork has marinated for 30 minutes, transfer it to a plate, shaking off the excess marinade. Discard the marinade.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 350°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Grill the pork until charred on both sides, about 4–5 minutes per side until it reaches an internal temperature of 145°F on a digital meat thermometer. 

  • Transfer the pork to a cutting board, and let it rest for 5 minutes. Then carve it on a slight angle into 1/8-inch-thick slices. 

  • Slice the ciabatta or rolls in half horizontally and spread the topping on the inside of each half. Place a slice of Swiss cheese on each bottom section and top with 3–4 slices of the pork tenderloin, 3–4 pickle slices, 2 slices of ham, 3 slices of salami, a second slice of Swiss cheese, and the top half of the roll. Wrap sandwiches in a double layer of aluminum foil. 

  • Place the foil-wrapped sandwiches on the grill and place a cast iron skillet or brick on top of each sandwich. Grill about 3 minutes per side while pressing down on the skillet or brick, until the cheese has melted, and the bread is browned and crunchy. 

  • Unwrap sandwiches, cut in half and serve. 

For safe meat preparation, reference the USDA website.

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