If you're making a big spread and want to cook the entire pork roast just for the sandwiches, the recipe yields enough pork for 4 baguettes, or 16 pieces. You can also use any leftover pork to make sandwiches as well. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
- 1 baguette
- 1 Cuban-Style Pork Roast, plus pork and pan drippings
- 8 slices ham
- 8 slices Swiss cheese
- 4 pickle spears
Slice baguette crosswise into 4 even pieces. Slice each piece open in half lengthwise. Spoon some pan drippings over the bread. Spread half of each piece with mustard and the other half with mayonnaise. Layer on a few pieces of shredded pork, 2 to 3 slices of ham, and 2 slices of Swiss cheese. Slice pickle spears thinly and add to each sandwich. Close each sandwich. Wrap sandwiches in foil.
Heat a heavy skillet (preferably cast iron) over medium heat and place 1 to 2 sandwiches in the pan. Place another heavy pan on top and press to flatten the sandwiches. Cook for 10 to 15 minutes, until toasted and heated through. Repeat with remaining sandwiches and serve warm.
Alternatively, you can use a panini press to toast sandwiches.