1 - Step 1 Place pork chops in a 3-qt.

2 - glass baking dish.

3 - Using a fork, poke holes into pork all over; season all over with 1 tsp.

4 - salt.

5 - Drizzle with oil and toss to coat.

6 - Step 2 In a small bowl, combine orange zest and juice, lime zest and juice, oregano, pepper, garlic powder, cumin, and onion powder.

7 - Add half of marinade to pork and let rest 10 to 15 minutes.

8 - Step 3 Meanwhile, arrange a rack in center of oven; preheat to 425°.

9 - Add mustard and mayonnaise to remaining marinade and stir until smooth.

10 - Step 4 Transfer pork to oven and roast until an instant-read thermometer inserted into thickest part registers 140°, 15 to 20 minutes.

11 - Step 5 To build sandwiches, cut loaf in half crosswise, then cut each piece in half lengthwise for 4 pieces total.

12 - Spread butter on outside of bread on the top and bottom.

13 - Spread mustard mixture on cut sides of bread.

14 - On 2 bread pieces, layer each with 2 oz.

15 - cheese, 4 oz.

16 - ham, half of roast pork, 4 pickle slices, and remaining 2 oz.

17 - cheese.

18 - Close with remaining bread pieces and wrap each sandwich in foil.

19 - Step 6 Heat a large cast-iron skillet over medium heat.

20 - Place foil-wrapped sandwiches in skillet, then place another heavy skillet on top to create a homemade sandwich press.

21 - If you don’t have another heavy skillet, weigh the pan down with another lighter skillet or baking sheet, then top with couple of canned goods.

22 - Step 7 Grill sandwiches, turning halfway through, until toasted and cheese is melted, 3 to 4 minutes per side.

23 - Cut each sandwich in half and serve.