Bread:

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, yeast, lard, and half of the water. Mix on medium-low speed until the dough begins to hydrate, then gradually stream in the remaining water. Once the dough forms a cohesive mass, increase the speed to medium and knead for about 5 minutes. The finished dough should be smooth, elastic, and slightly tacky.
2. Using your hands, form the dough into a loose ball, then transfer to a large bowl lightly greased with lard and cover with plastic wrap. Let rise in a warm place until doubled in size, about 30 minutes.
3. Punch down the dough to degas, then transfer to a clean work surface. For large sandwich loaves, divide the dough into 3 equal portions, about 12 oz (345g) each. For individual loaves, divide the dough into 8 equal portions, about 5 oz (130g) each.
4. Using a rolling pin, roll each portion into an elongated rectangle about ¼” (6mm) thick. Starting from one long edge, tightly roll the dough into a log, gently pressing as you go to prevent large air pockets. Pinch the seam closed.
5. Place the shaped loaves on a parchment-lined baking sheet, seam-side down, and loosely cover with plastic wrap. Let proof until puffy and nearly doubled in size, about 30-45 minutes.
6. Meanwhile, preheat the oven to 375°F (191°C). Remove the plastic wrap and lightly spray or brush the loaves with water. Score the tops straight down the center with a sharp knife or bread lame, about ¼” (6mm) deep. For a crisper crust, place a small oven-safe pan on the bottom rack of the oven and carefully pour in about 1 cup (240mL) of boiling water immediately before baking.
7. Bake for 20-25 minutes, or until deeply golden brown. Transfer to a wire rack and let cool completely before using.

‍Lechon:

1. In a medium mixing bowl, mix together the Dijon mustard and light brown sugar until homogeneous.
2. Using a small paring knife, poke 1-2” (2.5-5cm) deep holes every 1-2” (2.5-5cm) on all sides of the pork shoulder. Push the garlic cloves into the holes. Generously season the pork on all sides with kosher salt.
3. Spread the mustard mixture evenly all over the pork.
4. Place the seasoned pork in a large, deep baking dish, then cover with parchment paper and tightly seal the dish with aluminum foil.
5. Transfer to a 325°F (163°C) oven and cook for 2-3 hours, or until the internal temperature reaches 150°F (66°C). Raise the oven temperature to 375°F (191°C), remove the aluminum foil and parchment paper, and sprinkle a thin, even layer of light brown sugar over the top of the pork shoulder. Return to the oven and bake until golden brown and the internal temperature reaches at least 160°F (71°C), about 15 minutes.
6. Remove from the oven and allow to cool at room temperature for 1 hour before covering and refrigerating overnight. Pour the liquid released during cooking into a separate heat-safe container, let cool, then cover and refrigerate overnight.
7. Once thoroughly chilled, thinly slice the pork against the grain. Reserve the solidified rendered lard from the cooking liquid for toasting the sandwiches.

‍Pickles:

1. In a medium saucepan, add the vinegar, water, salt, dill seed, coriander seeds, fennel seed, allspice berries, cloves, garlic, red pepper flakes, jalapeño, and fresh dill. Stir to combine and bring to a boil over high heat. As soon as the jalapeño loses its color and softens, remove the pickling liquid from the heat and let cool to room temperature.
2. Place the cucumbers in a 1-quart (946mL) mason jar. Pour the cooled pickling liquid and aromatics over the sliced cucumbers, making sure the cucumbers are submerged. Cover with a lid, then refrigerate overnight.

‍Assembly:

1. Cut the bread into 8” (20cm) lengths, if necessary, then slice completely through each piece horizontally.
2. For each 8” (20cm) sandwich, spread a thin, even layer of Colman’s mustard over the cut side of the bottom half of the bread.
3. Layer the bottom half with 3 oz (85g) sliced lechon, 3 oz (85g) city ham, a generous layer of well-drained pickles, and enough Swiss cheese to evenly cover the fillings. Close with the top half of the bread and gently compress.
4. Preheat a plancha, griddle, or sandwich press over medium heat and lightly grease it with the reserved pork lard. Lightly brush the outside of the sandwich with additional pork lard, then place it on the griddle and close the press.
5. If you don’t have a sandwich press, place the sandwich in a large skillet or on a griddle over medium heat. Set a second heavy skillet, Dutch oven, or foil-wrapped brick on top to firmly compress the sandwich. Cook for 2-3 minutes per side, pressing firmly, until evenly toasted.
6. Toast until the bread is deeply golden and crisp, the Swiss cheese is fully melted, and the meat is heated through, about 5-7 minutes total. Remove from the heat and let rest for 1-2 minutes before slicing diagonally. Serve and enjoy!