• Cut a sandwich size portion of cuban bread (about 6 inches). Slit down the middle most of the way through and open leaving one side in tact.
• Spread mustard on both sides. Begin to build the cuban by covering both top and bottom sides of bread with 4 slice of Swiss cheese, then place pickles on top half.
• Layer ham, then salami, then pork roast on top of cheese. Be sure it’s not hanging over the bread or the meat can burn or dry out when being pressed. Close the sandwich keeping all the meat and cheese in place.
• Heat a skillet over low heat. Butter top side of the bread and place top down in the skillet. Press with whatever you have that is heavy and heat proof. A cast iron skillet works great, but I’ve used a brick wrapped in tin foil when necessary. Cook for about 4 minutes. When top is nicely browned, add a little more butter to the bottom if needed, and flip sandwich. Cook for another 3-4 minutes or until bottom is browned, cheese is melted and meat is warmed through. Serve with plantains or potato chips and enjoy!

Alternative:

• Step 4 can also be completed in a panini press. Heat press on low. Butter top and bottom of sandwich, then press for 5 minutes.