1-First Step: Season and marinate the pork Start by patting the pork tenderloin dry, then season it all over with kosher salt and freshly ground black pepper. In a bowl or zip-top bag, mix the orange juice and zest, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, and crushed red pepper flakes. Add the pork and turn it until every side is coated well. Marinate for at least 1 hour, and if you have time, let it sit for up to 2 days in the fridge for deeper flavor.

2-Second Step: Cook the pork When you are ready to cook, heat a grill, grill pan, or skillet over medium-high heat. Cook the pork for 7 to 10 minutes per side, turning as needed, until the internal temperature reaches 145°F. A meat thermometer is the easiest way to know when it is done. The outside should have a nice seared look, while the inside stays juicy.

3-Third Step: Rest and slice Move the pork to a cutting board and let it rest for 10 minutes. This resting time helps the juices settle so the meat stays tender instead of drying out. After that, slice the pork thinly against the grain. Thin slices make the sandwich easier to bite through and help the filling stack neatly.

4-Fourth Step: Prep the bread and spread the mustard Slice the ciabatta rolls in half. Butter the outsides of each roll, then spread Dijon mustard on the inside of both halves. If your rolls are on the larger side, you can lightly warm them before assembling so they are easier to press later. The mustard should go on both sides for even flavor in every bite.

5-Fifth Step: Layer the sandwiches Build each sandwich in the same order so the flavors stay balanced. Start with Swiss cheese on the bottom half, then add the pickle slices, ham, a little salt and pepper if needed, sliced pork, and another layer of Swiss cheese. Place the top half of the roll over the filling. The cheese on both sides helps bind everything together once it melts.

6-Final Step: Press until golden Set the assembled sandwiches in a hot panini press or a skillet. If using a skillet, press them down with another heavy pan or a foil-wrapped weight. Toast until the bread turns golden and crisp and the cheese melts fully. Serve right away while the sandwich is hot, crunchy, and gooey inside.