• 2 tablespoons  + 1 tablespoon of Kosher Salt
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of ground mustard
  • 2 lb boneless pork shoulder, tied in an even roll
  • 1/2 cup of Dijon Mustard
  • 1 teaspoon of Ground Mace
  • 2 tablespoons freshly ground Pepper
  • 1 tablespoon Spanish Smoked Sweet Paprika


  • 4 (6-inch) light crisp-crusted bakery rolls
  • 2 tablespoons of Dijon Mustard
  • 3/4 lb best quality domestic Ham (unglazed), thinly sliced
  • 1/4 lb Swisss or Gruyere Cheese, thinly sliced
  • 1 large Dill Pickle, thinly sliced lengthwise
  • 2 tablespoons of Unsalted Butter


TO CURE THE PORK: Combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours. Place a rack in the middle position and preheat the oven to 325 degrees.
TO ROAST THE PORK: Rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon of salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and roast in center rack at 325 degrees. Cook until the internal temperature reaches 175 degrees, about 45 minutes. Allow the meat to cool completely before slicing.
TO MAKE THE SANDWICHES: Neat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350 degree oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.


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