Roast pork leg: Preheat your oven to 180°C. In a small bowl, combine the olive oil, light brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, red pepper flakes, and ground cumin to form a paste. Rub this mixture all over the pork leg, coating it evenly. Place the pork leg in a roasting pan and roast for approximately 1½-2 hours, or until the internal temperature reaches 63°C and the meat is tender. Remove from the oven and let rest for 10-15 minutes before slicing thinly.
Mustard-mayo dressing: In a small bowl, whisk together the mayonnaise, lemon juice, wholegrain mustard, salt and pepper until smooth and well combined.
To assemble: Slice the baguette in half lengthways and lightly toast the cut sides with butter or brush with olive oil. Spread the mustard-mayo dressing on the bottom half of the baguette. Layer with thinly sliced roast pork, red pepper pesto, mature cheddar slices, sliced gherkins, and fresh rocket. Top with the other half of the baguette, slice in half and serve immediately.
