Cuban Sandwiches and Oregon Pinot for Springtime – Castle Rock Winery

Ingredients

• 1 cup kosher salt
• 1 cup sugar
• 1 tablespoon finely chopped garlic
• 1 teaspoon each ground fennel seed, nutmeg, chile flakes
• 1 1/2 pound pork belly slab
• 1 tablespoon molasses
• 4 8-inch long French bread rolls, sliced lengthwise
• 1/2 cup prepared mayonnaise
• 1 cup yellow mustard
• Mexican hot sauce to taste
• 8 slices Swiss or medium-sharp cheddar cheese
• Pork belly, from above
• 1/2 pound smoked ham, thinly sliced
• 4 kosher dill pickles, thinly sliced lengthwise
• 2 tablespoons unsalted butter, melted