Pressed Cuban Sandwiches

• 1 (12-oz.) Cuban bread loaf, cut in half crosswise
• 6 to 8 Tbsp. yellow mustard
• 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

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. 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.

bread, yellow mustard, ham, provolone cheese, dill pickle chips, butter

Taken from www.myrecipes.com/recipe/pressed-cuban-sandwiches (may not work)