I clipped this recipe from a newspaper some time ago, it’s credited to chef Christopher Green

CUBAN SANDWICHES

4 bullet-shaped sandwich rolls, about 6 inches long (Cuban, French or Italian bread will work)
4 Tablespoons mayonnaise
2 Tablespoons Dijon mustard
8 ounces thinly sliced cold roast pork
8 ounces thinly sliced cooked ham
4 slices Swiss cheese
12 to 16 thin slices dill pickle
4 Tablespoons butter, at room temperature
Aluminum foil-wrapped brick (for flattening sandwiches)

Slice the rolls lengthwise. Spread the bottoms with mayonnaise and the tops with mustard. Layer each sandwich evenly with pork, ham, cheese and pickles and top with other half of roll.

Heat a skillet over medium heat.

Lightly butter the entire outside of the sandwiches and place them in the skillet. Place the foil-wrapped brick or a heavy skillet on top of the sandwiches to flatten them. When the first side is golden, flip the sandwich and place the brick back on to continue pressing. Cook until second side is golden and filling is warm.

Cut sandwiches in half diagonally and serve immediately.

Makes 4 servings