In a saucepan, combine vinegar, dill, sugar, salt, coriander, and mustard seeds. Bring the mixture to a boil. Remove from heat and let it cool for fifteen minutes.

Put cucumbers in the bowl and pour the liquid mixture we just prepared. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees Fahrenheit. Season pork slices with salt and black pepper. Let it sit for fifteen minutes.

Heat oil in the pan. Add pork slices and cook for two minutes per side. Brush pork chops with orange glaze.

In the oven, cook pork for ten minutes. Remove pork from the oven and place it on the cutting board. Rest for ten minutes and slice them.

Remove pork from the pan and place it on the cutting board. Rest for ten minutes and slice.

To make garlic mayonnaise spread for buns, combine mayonnaise, mustard sauce, oregano, garlic, salt, and black pepper in a small bowl. Mix well.

Heat oil in the saucepan. Add ham slices and cook until crisp for thirty seconds. Drain and remove on a plate.

Place buns on a flat surface. Spread the top and bottom of each bun with garlic mayonnaise.

Top each piece with cheese slices. Put some pickles on the bottom pieces of the bun. Top with pork and ham slices.

Combine the top and bottom of the bun. The sandwich is ready.

Brush the outside of the bun with butter. Heat oil in the pan. Put sandwiches on the pan and cook until bread is crispy for six to eight minutes on each side.

Bobby Flay Sandwich is ready.