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Thanks for the comments, Denise. I agree: it's one of those "no turning back" recipes.

Now, are you going to make some Cuban sandwiches with the leftovers?

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• Cuban bread or (Substitute French bread if you must, but NOT a baguette!)
  
• Butter, softened
  
• 1 pound ham sliced (Use a good quality ham.)
  
• 1 pound lechón asado (roasted Cuban pork) sliced
  
• 1/2 pound Swiss cheese, sliced (Use a mild Swiss -- we like Baby Swiss -- it has only a few holes.)
  
• Sliced dill pickles (dill "Sandwich Stackers" work great)
  
• Yellow mustard (optional)
  
• Mayonnaise (NEVER!!)

1. Preheat a pancake griddle or large fry pan. Cut the bread into sections about 8 inches long. Cut these in half and spread butter on both halves (inside). Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!
   
   NOTE: Most people use a sweet cured ham (jamón dulce) or bolo ham for Cuban sandwiches. If you can find these hams in your area, great. Otherwise, look for a slightly sweet, soft textured ham with a mild taste. You don't want the flavor of the ham to overpower the rest of the ingredients! Also, never use shaved ham or pork in a Cuban sandwich!
   
   
2. Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!)
   
3. Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts. Slice the sandwich in half diagonally and serve.