Roast pork dip sandwich

I just kind of threw this sandwich together, and it may be the brownest food I’ve ever seen. And while it wasn’t up to my usual photographic standards, it was damn tasty. Made from an Iberico pork Copa roast I made a couple of days ago. I sliced it very thin on the deli slicer and warmed it in a pan with the leftover jus and some sautéed onions. Then I topped it with a couple of slices of smoked Gouda. After it melted I placed a Martin’s Potato long roll on top and covered it to steam and soak up some of the jus. Finished it with some of my maple mustard lime sauce, a sprinkle of Flatiron Pepper Hatch Green Chili flakes, and a bowl of the jus for dipping. What a flavor bomb, even it was colorless.