Cuban Sandwich

I think I first had this at a chow hall in Guantanamo Bay, Cuba, where I was stationed in the early 1990s. I've noted on several occasions the affinities between mustard and pickles, and especially with pork. This may be the most direct, most sublime expression of those affinities. 

Note that the list of ingredients is complete. If you add something else - salami, prosciutto, bacon, a different type of cheese, mayo, etc., it may be a fantastic sandwich, but it is not, in my opinion, a real Cubano. 

Ingredients:
Cuban bread if possible; other substitutions could include baguettes, French/Italian bread, bolillo rolls, etc. Slice lengthwise and then into shorter pieces if needed. 

Dijon mustard
Ham
Roast pork, preferably Cuban mojo-style
Swiss cheese (I prefer aged when I can find it because of the stronger flavor)
Dill pickles, sliced lengthwise fairly thin

Directions:
1. Spread mustard on one or both pieces of bread. Add slices of Swiss cheese to both pieces of bread until well covered. 
2. Add 1+ slices each of ham, roast pork, and pickle slices until bottom piece of bread is well covered. Place the top piece of bread, with the additional Swiss cheese, on top. 

3. Heat a nonstick skillet over medium-high heat. Apply cooking spray to the outside of the sandwich and add the sandwich to the pan. Press the sandwich down with a heavy pot or pan.
4. Cook for 1-2 min or until crusty and brown. Spray other side of sandwich with cooking spray, flip it, and cook until crusty and brown, 1-2 min more.
5. Remove from heat, cut sandwich in half at an angle, and serve warm.

The results:

Also try the Medianoche, made exactly the same way, but with a sweeter bread such as a brioche or even a Hawaiian sweet bread sub roll. 

For the pork, I generally use a mojo-style marinade - something like this -  https://www.cocoandash.com/authentic-cuban-pork-roast/ - but I generally use a pork tenderloin, marinated overnight, then roasted to 145-150. The linked recipe is more of a pulled pork texture.