Cuban Sandwiches

Ingredients

• 2 sections Cuban bread, split open horizontally
• 4 tablespoons yellow mustard
• 6 ounces sliced Swiss cheese
• 6 ounces thinly sliced dill pickles
• 8 ounces sliced honey ham
• 6 ounces leftover Cuban-style roast pork
• 4 ounces sliced Genoa salami
• 2 tablespoons butter

Directions

1. Warm a panini press, large cast iron skillet, or griddle over medium heat.
2. Set the bread on your work surface with the cut sides facing up, then spread mustard over both halves of each sandwich. Arrange Swiss cheese on the tops and bottoms. On the bottom pieces only, pile on all the pickles, ham, roast pork, and salami, if you’re using it. Close each sandwich and press down lightly.
3. Coat both plates of the panini press with butter, then cook the sandwiches under moderate pressure until the bread is crisp on each side, about 8 minutes.
4. For the skillet or griddle method, melt half the butter in the pan, then place the sandwiches in it. Set another pan on top to weigh them down while the first side browns and crisps. Once that side is crisp, turn the sandwiches over, add the rest of the butter, swirl the pan to spread it around, and keep cooking with pressure until both sides are crisp, about 10 minutes total.
5. Cut the sandwiches in half on the diagonal and serve right away.