Pressed Cuban Sandwiches

We made these sandwiches in a skillet, but feel free to use a hot panini press instead. You'll still get the same tasty results.

Ingredients

• 1 (12-oz.) Cuban bread loaf, cut in half crosswise
• 6 to 8 Tbsp. yellow mustard $
• 1/3 pound thinly sliced Baked Pork Loin Roast (about 8 to 10 slices)*
• 1/3 pound thinly sliced baked ham
• 1/3 pound thinly sliced provolone cheese
• 1/4 to 1/3 cup dill pickle chips $
• 2 tablespoons butter, softened

Preparation

1. 1. Cut bread halves lengthwise, cutting to but not through opposite side. Spread mustard on cut sides of bread. Layer with Baked Pork Loin Roast and next 3 ingredients. Close sandwiches, and spread outsides with butter.
2. 2. Place 1 sandwich in a hot, large skillet over medium heat. Place a heavy skillet on top of sandwich. Cook 2 to 3 minutes on each side or until cheese is melted and sandwich is flat. Repeat with remaining sandwich. Cut each sandwich in half, and serve immediately.
3. *1/3 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.