INGREDIENTS
1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
3 cloves garlic, finely chopped
3 tablespoons extra-hot Dijon mustard
2 tablespoons mayonnaise
1 11-ounce pork tenderloin
1 tablespoon olive oil
16 1/2-inch-thick round slices soft French or Italian bread, lightly toasted
4 ounces Swiss cheese, thinly sliced
4 dill pickle slices, sandwich style, cut in half
4 ounces Black Forest ham, thinly sliced

DIRECTIONS
1. Marinate and roast the pork: Heat oven to 450¡ãF. Mix the salt, pepper, cinnamon, nutmeg, cloves, garlic, and mustard together in a small bowl. Stir 1 1/2 tablespoons of the spiced mustard into the mayonnaise and set aside. Coat the tenderloin with the remaining mustard mixture, place in a small roasting pan, cover, and marinate, refrigerated, for 25 minutes. Remove the pan from the refrigerator and let rest for 10 minutes. Roast the tenderloin, turning after 10 minutes, until the internal temperature reaches 155¡ãF ¡ª 20 to 25 minutes. Let rest for 15 minutes and cut into thin slices.

2. Assemble the sandwiches: Lightly brush a baking pan and a sheet of aluminum foil with the olive oil. Spread about 1/2 teaspoon of the reserved mustard-mayonnaise mixture on each piece of toast. Layer the pork slices, Swiss cheese, pickles, and ham on half of the toast and top with the remaining toast. Place the sandwiches on the prepared pan and cover with the prepared foil, oiled side down. Place another baking pan on top of the foil and weight it down with a heavy oven-proof skillet. Bake the sandwiches until the cheese has melted ¡ª about 10 minutes. Transfer to a serving platter and serve immediately.