Cuban Sandwich

• 4 tablespoons unsalted butter
• Two 12- to 14-inch French baguettes, cut in half lengthwise
• 4 tablespoons Dijon or stone-ground mustard
• 1 pound pulled pork, plain (not glazed or barbeque)
• 10 to 12 pickle slices
• 8 to 10 ounces ham, sliced
• 8 slices Swiss cheese
• 2 tablespoons grapeseed oil

1. To prepare the Cuban, butter the top and bottom interior side of each baguette and place in a skillet over medium heat to brown and crisp the bread.
2. Once browned, remove the baguettes from the skillet and begin to layer each sandwich with 1 tablespoon mustard, 4 ounces pulled pork, 2 slices pickle, 2 to 3 ounces ham and 2 slices Swiss cheese.
3. After stacking the sandwiches, return the skillet to the stove over medium heat and warm with the oil.
4. Add the sandwiches in batches and weigh down with a heavy skillet.
5. Grill until crisp on the exterior, 1 to 2 minutes.
6. Then flip and repeat the process on the second side.
7. Once cooked on both sides, remove and repeat with the remaining sandwiches, then serve.

unsalted butter, pork, pickle, ham, swiss cheese, grapeseed oil

Taken from www.foodnetwork.com/recipes/robert-irvine/cuban-sandwich-recipe.html (may not work)