Giant Sandwich Dilla "Four Flavors"

Ingredients:

• 4 tsp rapeseed oil
• Half an onion, diced
• 240 g of ground beef
• 1 teaspoon ketchup
• 1 teaspoon mayonnaise
• 1 tsp mustard + extra for drizzling
• 1 boneless pork tenderloin cutlet, 1 cm thick (approximately 120 g)
• 3 tbsp (45 g) butter at room temperature
• 9 large wheat tortillas
• 8 slices of Russian cheese
• 240 g of grated sharp cheddar
• 5 strips of fried bacon
• Half a medium tomato, chopped
• 2 packages of 240 g grated Swiss cheese
• 4 thin slices of ham
• 5 sticks of pickled cucumbers, sliced ​​lengthwise
• 120 g sliced corned beef
• 0.5 cups sauerkraut, drained
• Russian salad dressing made with ketchup and mayonnaise to drizzle on
• 1 tsp sesame seeds + 1 tsp cumin seeds

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 450°F (245°C).
2. In a medium cast iron skillet, heat 2 teaspoons of canola oil over medium-high heat. Add the onion and cook until soft, 3-5 minutes. Add the ground beef, season with 1/2 teaspoon of salt and a pinch of black pepper, and cook, breaking up the ground beef, until cooked through, 5-7 minutes. Drain the fat and transfer the meat mixture to a medium bowl. Stir in the ketchup, mayonnaise, and mustard.
3. Wipe out the skillet, add the remaining 2 teaspoons of canola oil, and heat over medium-high heat. Season the pork chop generously with salt and pepper. When the oil shimmers, add the pork and cook until browned on both sides and cooked through, 3-4 minutes per side. Let the meat rest for 5 minutes, then slice very thinly across the grain.
4. Line a baking sheet with parchment paper and spread with 1 tablespoon (15 g) of butter. Arrange 8 tortillas on the parchment paper, overlapping them. The tortillas should hang over the sides of the baking sheet by 7-10 cm. Orient the baking sheet so that one of the long sides is facing you.
5. Make patty melt: Arrange half of the American cheese slices in the top left quadrant of the tortillas, then top with the meat mixture and the remaining cheese slices.
6. Make a Happy Waitress (Bacon, Tomato, Grilled Cheese): Set aside 0.5 cups of cheddar and 1 slice of bacon for topping. Sprinkle the tortillas in the top right quadrant with half of the remaining cheddar, then top with the remaining 4 bacon strips, sliced ​​tomatoes, and the remaining cheddar.
7. Make a Cuban sandwich: Set aside 1/2 cup of Swiss cheese from one of the topping packages. Spread half of the remaining Swiss cheese from the first package onto the tortillas in the bottom left quadrant. Top with ham, sliced ​​pork, pickle slices, mustard, and the remaining Swiss cheese from the first package.
8. Make a Reuben sandwich: In the lower right quadrant, spread half of the second package of Swiss cheese over the tortillas, top with the corned beef, sauerkraut, drizzle with Russian dressing, and sprinkle with the remaining Swiss cheese.
9. Place the last tortilla in the center and fold the edges of the bottom tortillas up over the filling to form a closed package. Brush the tortillas with 1 tablespoon (15 g) of butter. Place a sheet of parchment paper on top, and place a baking sheet with a heavy skillet on it to press the sandwich down.
10. Bake for 10 minutes. Then remove the skillet, baking sheet, and parchment paper. Brush the top with the remaining 1 tablespoon (15 g) butter and sprinkle each section with the desired topping: for the patty melt (top left), sesame seeds; for the happy waitress (top right), 1/2 cup reserved cheddar and crumbled remaining strip of bacon; for the Cuban sandwich (bottom left), 1/2 cup reserved Swiss cheese; and for the Reuben (bottom right), caraway seeds. Return the baking sheet to the oven and bake until golden brown, another 5 to 7 minutes. Transfer from the baking sheet to a cutting board. Cool for 5 minutes, then slice and serve.