Ingredients
12 soft torpedo buns (preferred 9” long)
Dijon mustard
Sandwich-sliced bread and butter pickles drained of excess liquid.
24 slices swiss cheese (have deli slicer set to thick).  Use more slices if thin sliced.
24 slices rectangular deli ham or 36 slices round deli ham
36 slices salami
2 lbs boneless pork loin or pork tenderloin, sprinkled liberally with rub of your choice, placed in 1 gallon zip lock bag.  Keep on ice until ready to grill.
Spray olive oil
Plantain chips for garnish

Directions
DAY BEFORE:
1.    Slice buns lengthwise, being careful to create a “hinge”.
2.    Spread mustard on both bottom and top of inside of hinged bun.
3.    Lay two slices of thick cut swiss cheese into bun
4.    Place three pickle slices on top of cheese.
5.    Lay two slices of salami on top of pickles and cheese
6.    Lay three slices of ham on top of salami
7.    Close bun to form what would be a mighty delicious sandwich even at this point!
8.    Tear 12 pieces of aluminum foil (approximately 14’ long) from box.
9.    Working with one sandwich at a time, spray a light film of olive oil in the middle of a piece of the foil, and wrap a sandwich snugly in that sheet of foil, repeat for all twelve. (Butter may also be used instead of olive oil).* 

* These wrapped buns may be made the night before the tailgate and stored in the refrigerator overnight.  They should be stored chilled until ready to grill.

Day of tailgate:
1.    Prepare a charcoal grill with a bed of white coals.  Preheat grill if using gas.  Grill pork loin to internal temperature of 145 degrees F.  Grilling time will vary, but it should take approximately 30 minutes.  Take off fire and let sit for 10 minutes. 
2.    While the pork loin is sitting, place the foil wrapped buns on the hot grill.  Let sit for 2 minutes, turn a quarter turn, let sit for 2 minutes, turn a quarter turn, etc., so each of four sides gets 2 minutes on the heat.*
3.    Hand out the foil-wrapped buns, swaddled in a heavy napkin, and placed on a paper plate (so no one burns themselves!), and have each guest, in turn, unwrap the foil, and hold out their splayed bun to accept the thin slices of pork loin you are now carving with great flourish, and placing into their bun.
4.    Serve with plantain chips on the side.  If you are really ambitious, you can wrap the plantain chips in foil and warm them up on the grill.  Give them a quick sprinkle of the rub before serving.

* If your guests are arriving at different times, toast only as many buns as you need, keeping the pork loin warm between servings.  Another suggestion is to make a few Cuban Sandwiches, and slice them into six small slices to pass around as an appetizer course.  Cuban sandwiches are always sliced at an angle.

From the recipe files of Roy Roberts