Cuban Fingers

• 1 large loaf (20 to 24 inches long) Cuban or French bread
• 4 tablespoons (1/2 stick) butter, melted
• 1/2 pound thinly sliced Ultimate Cheater Pork Loin (page 80), any cheater brisket, or One-Hour Rump or Round Roast (page 118)
• 1/2 pound thinly sliced deli ham
• Dill pickle chips
• 1/2 pound thinly sliced Swiss cheese

1. CUT the bread into four equal pieces with a serrated knife.
2. Slice each piece in half lengthwise.
3. Brush the insides with butter and place them on a baking sheet.
4. TOAST the bread, buttered side up, under a broiler or in a toaster oven until lightly browned.
5. PILE the four bottoms with the pork loin, ham, pickles, and cheese.
6. Add the tops and flatten the sandwiches with the bottom of a skillet, a spatula, or your hand.
7. TOAST the sandwiches in a skillet or sandwich press over medium heat until lightly browned on both sides and the cheese is melted.
8. Press the sandwiches occasionally while cooking.
9. Cut into 1-to 2-inch fingers.

bread, butter, brisket, deli ham, pickle chips, swiss cheese

Taken from www.epicurious.com/recipes/food/views/cuban-fingers-391401 (may not work)