Cuban Sandwiches 1/2 lb. leftover pork, thinly sliced 12-oz loaf Cuban (or Italian) bread butter, softened 4 oz smoked ham, thinly sliced 4 slices Genoa salami (optional) Yellow ball-park mustard 4 slices Swiss cheese Dill pickles, sliced Slice bread in half length-wise and then in half horizontally. Butter outside faces. Spread mustard on inside faces and layer each sandwich with 1/2 of remaining ingredients. Place sandwiches in a large skillet or griddle, lay a cake pan or baking sheet on top and weight it down to flatten sandwiches. Set stove to medium low and cook until bottom is well-browned and crisp – about 6 minutes – turn sandwiches over, restore weight, and cook another 3 – 4 minutes. Serve.