Ingredients
6 rolls or buns cut into cubes
1/4 pound thin sliced pork loin
1 orange juice of
2 tablespoons olive oil
3 cloves garlic
1/2 teaspoon dried oregano
1 teaspoon cumin
1/4 teaspoon clove
salt and pepper
4 ounces sliced ham diced
3 large pickle spears diced
4 slices swiss cheese diced
2 cups stock of your choice
1 egg
2 tablespoons yellow mustard
Directions
1
Toast the bread on a large sheet pan at 300 until dried out and lightly brown
2
Mix the pork in a large bowl with the orange juice, olive oil, garlic, oregano, cumin, clove, salt, and pepper. Cover and allow to marinate for about an hour on the counter.
3
Sear on high heat for about a minute on both sides. Remove from pan. Chop.
4
Stir the bread with the meats, pickles, and cheese. In a measuring cup, whisk together the stock, egg, and mustard. Pour the stock mixture over the beard mixture. (I used a roasted garlic stock, but you can use whatever you have around)
5
Turn the oven up to 350. Pour the bread mix into a baking dish. Bake about 45 minutes until crispy on top and cooked through.