1 baguette cut in four equal pieces
8 tablespoons yellow mustard
8 slices baked ham (good quality), thinly sliced
8 slices roast pork, thinly sliced
4 slices cheese (Emmental, Jarlsberg, or if you live in Denmark use Leerdammer original)
10 thin slices dill pickles, approximately 3 whole pickles
1- Slice the bread horizontally in half. Lay the bread open and spread each side with mustard (be generous with the mustard).
2- Divide the ingredients evenly starting with the ham follow by the pork, cheese, and dill pickles. Bring the top and bottoms together.
3- Heat your Sandwich maker. butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and brown.
4- Slice the sandwiches diagonally, and wrap in wax paper.
5- I also like to serve them in big Cup cake paper cups. This makes them easy to handle.
– Cuban bread is the best for this Sandwich but if you can’t buy it use a French loaf of bread (Baguette)
– I used left over pork thinly sliced.
– If you do not have a sandwich press, put a frying pan on the stove at medium heat. Add one spoon of butter, let it melt. Place the sandwiches on the pan and take another heavy pan and put it on top of them and press. Once the sandwiches are brown on one side turn them and do the same on the other side.