1 loaf Cuban bread (or individual sandwich roll, or 2 slices thickly sliced French bread)
2 ounces Dijon mustard
4 slices dill pickle
4 slices baked ham
3 ounces Cuban-style pork, thinly sliced (see recipe above)
1 slice Swiss cheese
2 ounces unsalted butter, softened
If using Cuban bread or sandwich roll, slice in half horizontally. Spread the inside of one half (or one slice of bread) with Dijon mustard. Then layer on sliced pickles, roasted pork, baked ham and cheese; top with the remaining roll half (or bread slice). Butter the entire outside of the sandwich.
Heat a large skillet or griddle over medium high heat. Place sandwich in pan and flatten with a hamburger press, or brick wrapped in aluminum foil. Grill 3 minutes; flip and grill for another 3 minutes, keeping the hamburger press or brick in place. When cheese is melted and sandwich is golden brown it's ready.
Chef Michael Grove, Crowne Plaza Chicago O'Hare, Rosemont