Cuban Sandwich

In a small bowl, combine the orange juice, lime juice, paprika, oregano, cumin and garlic. Set the bowl aside.

Sprinkle the pork roast with salt and pepper. Select the saute or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat, and add the oil to the pressure cooker. When the oil is hot, brown the roast on all sides. Press cancel once you have finished browning the roast.

Add the onion and pour the orange juice mixture around the meat. Lock the lid, and close the pressure-release valve. Adjust to pressure-cook on high for one hour. Then, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. Remove the pork and transfer it to a cutting board. Discard the liquid and onion. Let the pork stand for 15 minutes.

Meanwhile, cut each hoagie in half lengthwise, and flatten them slightly. Spread the cut sides with mustard.

Cut the pork into thin slices. Layer the pickles, pork, ham and cheese over the mustard. Replace the hoagie tops and brush them with butter.

Cook the sandwiches in batches on a panini maker or indoor grill until the cheese is melted and the bread is toasted, five to seven minutes. Editor's Tip: Wondering how to make paninis without a panini press? Toast the sandwiches in a cast-iron skillet. Press them using a second skillet weighted down with a filled tea kettle or saucepan. Flip the sandwich halfway through to toast it on both sides.