Cuban Sandwich with Creamy Dill Pickle Mustard

INSTRUCTIONS

• 1 For the Pork Tenderloin, place pork in large resealable plastic bag or glass dish. Mix Creamy Mustard, lime and orange juice, oil, spices and salt in small bowl until well blended. Add to bag with pork, turning to coat. Refrigerate 30 minutes or overnight for extra flavor.
• 2 Preheat oven to 450°F. Line medium sheet pan with foil and spray with no stick cooking spray. Remove pork from marinade and place on prepared pan. Discard any remaining marinade.
• 3 Roast pork 20 to 25 minutes or until the pork reaches desired doneness (internal temperature should reach 145°F). Remove from oven and let rest 5 to 10 minutes. Transfer pork to cutting board. Cut across the grain into 1/4-inch thick slices.
• 4 To assemble Sandwiches, spread 4 tablespoons of the Creamy Mustard on cut sides of each loaf of bread (2 tablespoons each on both top and bottom half of loaf). Layer with ham, roasted pork and Swiss cheese. Replace top half of loaf. Brush outside of loaf, both top and bottom, with butter.
• 5 Heat panini press according to manufacturer instructions. Press sandwiches until cheese has melted and bread is golden brown, about 5 to 6 minutes. Transfer to cutting board and slice each sandwich in half diagonally to serve.
  
  Test Kitchen Tip: Don't have a panini maker at home? Toast sandwiches in a large heavy skillet—Press with a large burger press or smaller heavy skillet. Flip to toast both sides of sandwich evenly.