The classic Cubano is pressed with a sandwich iron, but you can achieve the same effect with a heavy cast-iron skillet.
Preheat the oven to 400┬░F.
Split in half lengthwise:
1 24-inch-long loaf Cuban bread or French baguette
Spread 1 side lightly with:
Butter, softened
Spread the other side generously with:
Whole-grain mustard
Layer on the bottom half:
8 ounces thinly sliced ham
8 ounces thinly sliced Swiss cheese or Muenster cheese
8 ounces roasted pork, thinly sliced
Sliced sour pickles
Cover with the top half of the bread and slice crosswise into 4 sandwiches. Wrap each sandwich tightly in a sheet of aluminum foil. Place the sandwiches in a large cast-iron skillet and place another heavy ovenproof skillet on top to press them down. Bake the sandwiches until very hot and the cheese is melted, 20 to 25 minutes. Unwrap carefully and serve hot.
