CUBANOS (Cuban sandwiches, for four)
8 teaspoons mayonnaise
4 Portuguese rolls (5 to 6 inches long), split, or 2 hero rolls (11 to 12 inches long), halved crosswise and split
4 teaspoons yellow ballpark mustard
¼ pound thinly sliced ham, preferably Virginia or Black Forest
½ pound cold roast pork loin, thinly sliced
12 thin lengthwise sliced dill pickles (about 2 pickles)
6 ounces thinly sliced Swiss cheese
3 tablespoons unsalted butter, melted
1. Spread 2 teaspoons mayonnaise on top half of each roll. Spread 1 teaspoon mustard on bottom half of each roll, then layer ham, roast pork, pickles and cheese over mustard, dividing them equally. Place top halves of rolls on top and press down firmly to flatten sandwiches.
2. Brush outside of two sandwiches, both top and bottom, with half of the melted butter and put into a sandwich press. Cook until golden and crusty and cheese is melted, 4 to 6 minutes. Repeat with remaining two sandwiches and melted butter. (If you don’t have a sandwich press, cook them in a dry, heavy cast iron skillet over moderately low heat. Place a second skillet on top, pressing down slightly. Turn the sandwiches halfway through cooking).
3. Halve the sandwiches diagonally and serve warm.
NOTE: The sandwiches can be assembled up to 3 hours ahead. Refrigerate, wrapped in foil, without buttering the outsides of bread. Brush with butter before cooking.
from The Gourmet Cookbook