Cuban sandwich in a bread bowl

Ingredients:

• 1 loaf of white bread (unsliced), about 25 cm long.
• 6 tablespoons unsalted butter
• 8 slices Swiss cheese
• 2 tbsp. l. rapeseed oil (canola)
• 4 natural boneless pork cutlets (approximately 170 g each)
• 32 cups of pickled cucumbers
• 2 tablespoons yellow mustard
• 8 thin slices of ham

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 190°C.
2. Cut a 0.5 cm thick slice from each end of the loaf, then cut the loaf crosswise into 4 even pieces. Using a fork, carefully poke a square hole in each piece of bread to create 1 cm thick boxes (see Note). Set the crumb aside for another use.
3. Melt the butter with a large pinch of salt in the microwave for about 1 minute. Brush the inside and outside of the bread bowls with the melted butter. Place 1 slice of cheese in the bottom of each bread bowl. Place the bowls open-side up on a baking sheet and bake until the cheese is melted and the inside of the bread is lightly browned, about 10 minutes.
4. Meanwhile, heat the vegetable oil in a large cast-iron skillet over medium-high heat. Season the pork chops with salt and black pepper. When the oil begins to shimmer, add the pork chops and cook until browned on both sides and cooked through, 3-4 minutes per side. Let rest for 5 minutes, then slice thinly against the grain.
5. Place 4 pickle slices, 1/4 of the sliced ​​pork loin, 1.5 tablespoons mustard, 4 more pickles, 2 slices of ham, and 1 slice of cheese in each bread bowl. Return to the oven and bake until the cheese is melted, about 5 minutes. Serve the sandwiches whole or cut in half.
   
   Note
   
   Don't worry if you accidentally puncture the bottom of the bread bowl: just fill the hole with another piece of bread.