Pressed roast pork sandwich with Monterey Jack, pickled Jalapenos, fresh cilantro, onions and roasted garlic spread

Makes 1
From Press 195, 195 Fifth Ave., Brooklyn, and 40-11 Bell Blvd., Queens

1 medium loaf ciabatta
2-1/2 tablespoons roasted garlic spread (recipe below)
2 ounces Monterey Jack cheese, grated
6 ounces roast pork, thinly sliced (recipe below)
4-5 thin slices red onion
1 teaspoon diced pickled jalapeños
1 teaspoon chopped fresh cilantro

Slice bread lengthwise and cover both cut sides evenly with garlic spread. Add cheese evenly on top. Add half of pork to one side, then top evenly with onions, jalapeños and cilantro. Add remaining pork, close and grill (or use a sandwich press) for 5-6 minutes, turning after 3 minutes. Done when crispy and heated through.

Press 195's Roasted Garlic Spread

Makes about 2-1/2 cups

1 cup peeled garlic cloves
2 teaspoons extra virgin olive oil
1 teaspoon black pepper
1 teaspoon salt
2 cups mayonnaise

Preheat oven to 400. Mix everything but mayonnaise in a bowl, then wrap in foil and roast for 45 minutes or until soft. Puree with mayonnaise and let cool.

Press 195's Roast Pork

10 cloves fresh garlic
1/2 cup fresh lime juice
1 piece center-cut pork loin (6-7 pounds) 1/2 cup pork seasoning mix*

Puree garlic with 1/4 cup lime juice. Slice pork in half lengthwise and place in foil-lined pan with sides. Make slits every 2-3 inches, about 2-3 inches long and 2 inches deep. Coat meat with remaining juice, then seasoning mix. Fill slits with garlic puree. Marinate in refrigerator for 6 hours or preferably overnight. Cook for one hour at 450 degrees or until 160 degrees in center. Let cool.

*To make a quart, mix 1-1/2 cups kosher salt, 3/4 cup paprika, 1-1/2 cup onion powder, 3/4 cup cumin, 1/8 cup black pepper and 1/8 cup dried cilantro.

Originally published on September 8, 2006