Cuban Sandwiches

Serves 4

To ensure very thin slices of pork, slice the leftover roast straight from the refrigerator. Arnold or Freihofer's potato rolls are our first choices for this recipe, but Kaiser rolls can be used as a substitute.
1/3 	cup diced dill pickles 
1/3 	cup diced jarred banana peppers 
4 	potato sandwich rolls 
2 	tablespoons mayonnaise 
1 1/2 	tablespoons yellow mustard , such as French's
1/4 	pound thinly sliced baked ham , preferably Virginia or Black Forest
1/2 	pound cold roast pork , sliced thin
4 oz    sliced swiss cheese
3 	tablespoons unsalted butter , melted

1. Combine pickles and peppers in small bowl. Split rolls in half; spread top half with mayonnaise and bottom half with mustard. Layer ham, roast pork, pickle mixture, and cheese onto bottom half, finishing with cheese on top. Set tops of rolls in place and press down to flatten sandwiches.

2. Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes. Brush tops of sandwiches with melted butter and place in skillet buttered side down. Brush bottoms of rolls with remaining butter and use preheated pot to compress sandwiches for 15 to 20 seconds. Cook (keeping pot on sandwiches but not pressing down) until first side is golden brown, 3 to 5 minutes. Remove pot, flip sandwiches over, replace pot on top of sandwiches, and cook until golden brown, 3 to 4 minutes. Serve immediately.