A true Cuban sandwich should start with a loaf of Cuban Bread, but as I think I've said before, we're a little limited in our choices at the grocery store here, so I used a French bread instead.
Split your bread and spread some mustard on both sides, then layer some pickles, thinly sliced ham and, wait for it, the leftover roast pork from the pork roast, very thinly sliced and last but not least, some Swiss cheese.
Close up the sandwich and put in either a cast iron pan, lightly buttered, and then put a weight on top of it, or use your sandwich press or just the George Forman Grill (which is what I use). Press down and let it brown and cook until the cheese is melted and the outside of the bread is a golden brown. Cut on the diagonal to serve. ( I didn't have Swiss cheese, but did have some Monterey Jack and it did a good job).
Pardon the pictures, but I was in a hurry and didn't stage them very well. Just know this, we had a nice meal, it was quick, easy and delicious. And I got to use up some leftover roast pork, that wasn't quite enough for a full meal, but with the ham, we had more than enough to eat.