For the Chow Chow, place peppers and tomatillos, chilis, onions and cabbage in a container and toss with salt. Refrigerate 8 hours to 24 hours, drain.
Place veggies in a pot and add sugar, vinegar, water, bay leaves, spices and seeds. Bring to a boil and cook chow chow over medium heat 20 minutes, cool to room temperature. Chill 8 hours. (Chow Chow keeps up to 3 weeks or can and store for up to 1 year.)
For the pork, preheat oven to 375°F. Cut small slits into pork and stud with garlic. Slather pork with olive oil and season with salt, pepper, cumin, fennel and thyme. Roast 45 minutes or to an internal temperature of 145°F. Cool to room temp, very thinly slice the meat.
Heat large cast iron griddle or skillet over medium high heat. In a small bowl, combine Kosher salt, pepper, light brown sugar, espresso, chili powder, granulated garlic, and granulated onion. Slather steak with the rub and drizzle with olive oil. Cook skirt steaks 3 minutes on each side or hanger steaks 4 minutes on each side. Cool to room temperature and thinly slice against the grain.
Combine sandwich sauce ingredients in a bowl, adjust seasoning.
Assemble sandwiches on 1/3 lengths of French bread/baguetttes with chow chow, Swiss cheese, ham, pork, steak, lettuce, tomato, onion, plantain chips or potato sticks and sandwich sauce.