• Pour the yeast, sugar, and water into the stand mixer.
• Add the lard, bread flour, and sea salt. Using the dough hook, knead the dough until combined, about 7-10 minutes.
• Cover the bowl and allow to rise for one hour.
• Punch down the dough and divide into two pieces.
• On a floured surface, stretch the dough to a 15x8 inch rectangle. Roll tightly to make a 15 inch log, pinching the end creases into the dough.
• Place on a parchment paper lined sheet pan, cover with a towel and allow to rest for 20 minutes.
• Preheat the oven to 400℉. Place a small oven safe bowl or pan of water into the oven to create steam.
• Slice the rolls lengthwise down the center and bake for 15-20 minutes, or until the internal temperature is 190℉.
• Allow the rolls to cool at room temperature for at least 30 minutes before slicing.

Assembling the Sandwich

• Preheat a griddle or panini press.
• Slice the rolls lengthwise and butter the outside of the top of the rolls.
• Generously spread mustard on the bottom roll and top with pickles, ham, shredded pork and swiss cheese. Add more mustard to the top and place the top bun on the sandwiches.
• Press the sandwiches in a panini press or if using a griddle, press a hot cast iron on the top of the sandwich to mimic the action of a panini press.
• Once the bread is toasted and the cheese is melted, remove from the heat, slice each roll into 4 sandwiches and serve.