Combine the oregano, cumin, garlic, olive oil and salt. Pour over the pork loin and rub into the pork loin. Cover, place in the refrigerator and marinate overnight.
Preheat the oven to 400F. Remove the pork loin from the refrigerator and allow to come to room temperature. Set the pork on a resting rack on top of a sheet pan. Place in the center of the oven and roast for about 40 minutes to an internal temperature of 140ºF. Allow the pork loin to cool and thinly slice.
To assemble the sandwiches, cut the rolls in half. Spread the cut side generously with the mustard. Set 3 or 4 slices of the pickles on the bottom piece of bread. Top with pork loin, ham and lastly, the cheese. Set the top piece of bread on top and press down.
Combine all the ingredients for the mojo crillo and place in a bowl for dipping.
To serve, heat a large non-stick pan over medium heat, add 2 T. of the olive oil and two of the sandwiches. Using a metal spatula or weight press the sandwich down to flatten. Cook for a few minutes a side to brown and crisp the bread and to melt the cheese. Repeat with the two remaining sandwiches and the remaining olive oil. Cut the sandwiches into serving wedges. Serve hot with the mojo crillo on the side.
Enjoy with a glass of Cakebread Cellars Rubaiyat.