Cuban Sandwiches

I don't have a sandwich press OR 2 cast iron skillets (seriously?), so I just made them open-face (with cheese on both halves) and baked them for 5-10 min at 350˚F. The cheese sticks them together. Also, the less bread you have compared to other ingredients, the better the sandwiches! :) Oh, and I didn't use any butter.

Difficulty: Easy

Yields: 4 sandwiches

8 teaspoons mayonnaise

4 Portuguese rolls (5-6 inches long), split, or 2 hero rolls (11-12 inches long) halved crosswise and split

4 teaspoons yellow ballpark mustard

1/4 pound thinly slice ham, preferably Virginia or Black Forest

1/2 pound cold Roast Pork Loin, thinly sliced

12 thin lengthwise slices dill pickles (about 2 pickles)

6 ounces thinly sliced swiss cheese

3 tablespoons unsalted butter, melted

Spread 2 teaspoons mayonnaise on top half of each roll. Spread 1 tablespoon mustard on bottom half of each roll, then layer ham, roast pork, pickles, and cheese over mustard, dividing them evenly. Place top halves of rolls on top and press down firmly to flatten sandwiches.

Brush outside of 2 sandwiches, top and bottom, with half of melted butter and put in sandwich press. Cook until golden and crusty and cheese is melted, 4 to 6 minutes. Repeat with remaining sandwiches and melted butter.

Halve sandwiches diagonally and serve warm.

"Cook's Notes"

• The sandwiches can be assembled up to 3 hours ahead. Refrigerate, wrapped in tinfoil, without butter outsides of bread; brush with butter before cooking.
• If you don't have a sandwich press, you can cook the sandwiches in a dry heavy cast-iron skillet over moderately low heat. Place a second skillet on top, pressing down slightly. Turn the sandwiches halfway through cooking.