Step 1

Place the pork in a large ziploc bag along with the orange juice, lemon juice, soy sauce, garlic, oregano, salt and pepper. Seal the bag and and toss well until the meat is evenly coated in the marinade. Refrigerate for 3 to 24 hours.

Step 2

Preheat the oven to 375°F.

Step 3

Place pork in a baking dish including all the leftover marinade. Bake for 20 to 25 minutes or until the internal temperature reaches 145°F (63°C)

Step 4

Transfer the pork from the baking dish to a cutting board and cover with aluminum foil. Let it rest for 15 minutes before slicing it thin.

Step 5

Preheat your panini press, according to the manufacturer's instructions.

Step 6

In a small bowl combine cucumber, onion, lime juice, oregano, and sugar; set aside.

Step 7

Slice the ciabatta bread in half horizontally. Spread the mustard on both sides of the ciabatta buns. Top the bottom of the bun with 2 slices of Swiss cheese, slices of pork, quick pickles, another 2 slices of cheese and finally with the other top of the bun.

Step 8

Transfer the sandwiches to the hot press and grill it for about 3 minutes. The sandwich is ready after the grill marks form and the cheese has melted. Repeat with remaining sandwiches.