Step 1

We strongly prefer to use our Cuban Bread for this recipe. But if you don't have the time to make it, you can use four 7- to 8-inch soft white Italian-style sub rolls or two 15-inch loaves of soft supermarket Italian or French bread. You can also buy Cuban bread at well-stocked supermarkets. Do not use a thick-crusted rustic or artisan-style loaf or a baguette. To make slicing the Cuban Roast Pork easier, be sure to chill it thoroughly beforehand. Mojo and mayonnaise aren't typical ingredients in Tampa-style Cuban sandwiches, but they make nice additions.

Step 2

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Cut bread in half crosswise, then cut each piece in half horizontally.

Step 3

Brush bread bottoms with mojo, if using, and spread with mayonnaise, if using. Layer on ham, followed by pork, salami, cheese, and pickles, overlapping and/or folding meats as needed to keep them from overhanging sides of bread. Spread mustard on bread tops. Cap sandwiches with bread tops.

Step 4

Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-low heat. Place 2 sandwiches in skillet, right side up, in alternating directions, and spread far apart. Place heavy Dutch oven on top and cook until bottoms of sandwiches are uniformly golden brown and feel firm when tapped, 5 to 7 minutes, rotating sandwiches in skillet as needed. (You will need to flip sandwiches to tap them.)

Step 5

Transfer sandwiches to cutting board. Melt 1 tablespoon butter in now-empty skillet. Return sandwiches to skillet toasted side up. Place Dutch oven on top and continue to cook until second side is uniformly golden brown and feels firm when tapped, 3 to 5 minutes longer.

Step 6

Transfer toasted sandwiches to prepared wire rack and place in oven to keep warm. Wipe skillet clean with paper towels. Repeat with remaining 2 tablespoons butter and remaining 2 sandwiches. Cut sandwiches in half on steep diagonal and serve.