Position rack in center of oven and preheat the oven to 400?F.
Sprinkle the pork tenderloin with 3/4 teaspoon of the salt and the pepper.
Heat the olive oil in a medium ovenproof skillet over high heat. Carefully add the tenderloin to the oil and sear on all sides until golden brown, about 5 minutes. Add the unpeeled garlic cloves to the skillet and place the skillet in the oven. Bake for 17 to 20 minutes, or until the pork is cooked through and a meat thermometer inserted into the thickest portion of the meat registers 160?F.
Using oven mitts or pot holders, remove the skillet from the oven. Carefully remove the pork and the garlic cloves from the skillet and allow to rest, undisturbed, on a clean cutting board for 10 minutes.
In a small mixing bowl, combine the mayonnaise, lime juice, cumin, and remaining 1/4 teaspoon salt. Stir to combine.
When the garlic cloves have cooled slightly, squeeze the pulp from the insides of the cloves into the mayonnaise mixture, and discard the outer husks. Mix well.
Slice the pork diagonally into thin, 1/4-inch slices.
Using a serrated bread knife, slice the bread loaves in half horizontally.
Smear about 2 tablespoons of the mayonnaise mixture onto each sandwich bottom. Top with 3 to 4 slices of pork and 3 thin slices of ham. Place 2 slices of cheese and 3 dill pickle slices on top of the meat. Top each with the other sandwich half.
In a medium nonstick skillet or a griddle, heat 1 tablespoon of the butter over medium heat. Place 1 sandwich in the melted butter and carefully press the top of the sandwich into the skillet using a large metal spatula. Be careful when using metal on a nonstick skillet, as it can scratch the surface. Cook until browned, about 2 to 3 minutes. Using the spatula, turn the sandwich and cook an additional 2 to 3 minutes until golden, pressing with the spatula to flatten. Remove to a plate and keep warm.
Continue with the remaining sandwiches and butter. Serve the sandwiches warm.
Yield: 4 servings