Sandwich Cubano
Also very popular in Puerto Rico

Ham
Salami (optional)
Roasted Pork (pernil)
Swiss Cheese
Mustard
Mayo
Roasted red pepers (optional)
Pickles
grilled onions (optional)
French bread
Butter for the bread

Soften the butter and butter the inside of the bread. Layer all ingredients.

When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is somewhat similar to a panini press but without grooved surfaces. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. If you don't have a panini grill or George Foreman grill, place a heavy skillet on the sandwiches as they cook in a skillet, then turn, weight the sandwiches, and cook until golden.

Serve with beer and tostones.

Can't be a Cubano without the roasted pork. Always freeze left over pernil for either a Cubano sandwich or even pernil tacos. Yum!