Cuban Sandwich

In a medium bowl, whisk together orange juice, pickle liquid, lime juice, brown sugar, oregano, red pepper, salt, garlic, and 1/2 cup of the olive oil.

Pour orange juice mixture into a large ziplock plastic bag. Add pork tenderloin; seal and toss to coat. Place in a shallow baking dish, and chill at least 8 hours or up to 12 hours. Remove tenderloin from refrigerator 30 minutes before cooking.

Preheat oven to 400°F. Heat remaining 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high. Add pork, discarding marinade; cook, turning occasionally, until all sides are golden brown, 6 to 8 minutes.

Transfer skillet to oven; roast in preheated oven, uncovered, until an instant-read thermometer inserted into thickest portion of pork registers 145°F, 18 to 20 minutes. Remove from oven, and transfer pork to a cutting board. Cover with aluminum foil, and let rest 15 minutes. Cut pork on an angle into 1/8- to 1/4-inch slices.

Stir together butter and honey in a small bowl.

Spread mustard on cut sides of each bread slice (1 tablespoon per slice). For each sandwich, place 2 slices of cheese on top of mustard on bottom slices; layer with 3 pickles.

Top each with about 4 slices (2 1/2 ounces) of ham, about 8 slices (3 ounces) of Roasted Pork Tenderloin, and 2 additional slices of cheese. Cover with top bread slice, mustard side down, and press to close.

Spread about 1/2 tablespoon each of the softened butter mixture on the top and bottom of each sandwich.

Heat a panini press according to manufacturer directions. Working with 1 sandwich at a time, press sandwich using moderate pressure, using tongs or a spatula, if needed, to anchor sandwich as it begins to reduce in size; cook until golden brown and cheese is melted, 8 to 10 minutes, flipping position of sandwich (back to front) if needed. Wipe panini press clean, as needed, between batches.

Transfer sandwich to a cutting board. Slice in half, and serve immediately.