• Cut a sandwich-size portion of Cuban bread, about 6 inches long. Slice the bread lengthwise, leaving one side intact, then open it like a book.
• Spread yellow mustard on both sides of the bread. Cover the top and bottom with Swiss cheese, then add the pickles to the top half.
• Layer the ham, Genoa salami and Spanish pork over the cheese. Keep the meat tucked inside the edges of the bread so it doesn't burn or dry out while the sandwich is pressed. Close the sandwich.
• Heat a skillet over low heat. Butter the top of the bread and place the sandwich butter-side down in the skillet. Press it with a heavy, heat-safe object. A cast iron skillet works well, but a brick wrapped in foil works in a pinch. Cook for about 4 minutes, until golden brown. Butter the other side if needed, flip and press again. Cook for another 3–4 minutes, until the bread is crisp and golden, the cheese is melted and the meat is warmed through.
• Serve with plantain chips or potato chips.

Panini press:

• Butter both sides of the sandwich and cook in a panini press over low heat for about 5 minutes, or until the bread is golden and crisp and the cheese is melted.