Ingredients:
1/3 loaf of Cuban bread (approximately 7 or 8 inches) or a soft white sandwich or hoagie roll with a crispy crust
3 thin slices roast pork (shoulder or tenderloin)
3 thin slices of ham
3 thin slices of Swiss cheese
3 or 4 slices dill pickle (sliced lengthwise)
Yellow mustard
Cut the bread in half lengthwise. Spread a thin layer of yellow mustard on the inside of each half of the bread. To assemble the sandwich, add a layer of pickles on the bottom piece of bread. Add the slices of roast pork, then add alternating layers of ham and cheese. Top with the other piece of bread.
Spray a skillet, griddle, or sandwich press with cooking spray, like canola oil, and warm over medium-high heat. Place sandwich in pan and lightly spray top of the sandwich with canola oil or spread it with a little butter. Place a heavy weight on top of the sandwich, like a cast iron skillet, and press the sandwich.
Cook the sandwich for about 4 minutes, then use a spatula to flip. Cook another 3 to 4 minutes, until the cheese is melted and the bread is toasted.
This recipe has been updated — first published April 2010.