Anyway, I purposely picked up an extra-large roast the other day when I made pork roast so I could make these sandwiches. If you've never had a cuban sandwich before you should really give one a try.
Note* You'll have to forgive me, I forgot to weigh the sliced pork so I could tell you how much you need for this recipe, but if I had to make a guess, I'd probably estimate 1/2 - 3/4 lb. leftover cooked pork should be enough.
Note** If you don't own a panini press, you can get a similar effect by grilling the sandwiches in a skillet with a tiny bit of oil or butter and placing a second skillet or a dutch oven on top of the sandwich to weigh it down as it cooks.
1/2 c. mayonnaise
2 T. yellow mustard
4 sub rolls, split in half
3 large pickles sliced, excess moisture blotted away with paper towel
leftover cooked pork, thinly sliced
4 slices of deli ham (I prefer black forest)
6 deli slices of swiss cheese
1. Mix together mayonnaise and mustard in a small bowl, set aside. Preheat your panini grill while assembling the sandwiches.
2. Spread about 1 T. mayo-mustard mixture on each half of the split rolls. Layer the pickles, roasted pork, ham and swiss cheese evenly between each roll.
3. Grill each panini 5-7 miuntes until hot all the way through. Let sit for 2 or 3 minutes before serving.