La Floridita Cuban sandwich (media noche)

In full-sized lexan, marinate pork in mojo at least 8 hours, overnight is best.

Place marinated pork loins on full sheet pan that has roasting rack. Let meat come up to temp for about 1/2 hour before roasting.

Roast pork in convection oven at 350°F until it reaches an internal temperature of 140°F. Pull out of oven and let rest.

Chill pork and slice on slicer fairly thin. Drizzle pork with reserved, untainted marinade and toss well to coat meat. You will use this to build your Cuban sandwiches.

Slice baguette open, no hinge.

Slather mustard on both heel and lid of baguette.

Lay out one slice of cheese on heel of baguette, layer on pickles, ham and pork.

Lay second slice of cheese on top of meats and press lid onto sandwich.

Produce as many sandwiches as you can fit on full sheet pan, cover sandwiches with piece of parchment and then another sheet pan, flat side down. Weigh sheet down with #10 cans or cases of heavy product and chill overnight.

Griddle in clarified butter for 3 minutes per side or place on panini grill and cook for one minute, rotate, then 30 seconds more.

Slice on dramatic bias. Serve hot.