Cuban pulled pork—or lechon asado—meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can’t find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.
To make the House Seasoning, combine 1/4 cup (60g) fine sea salt, 1/4 cup (35g) garlic powder, 2 tablepoons (16g) onion powder, and 1 tablespoon black pepper
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