Cubanos

 I brined and roasted a pork loin roast so I could make cubano sandwiches for my kids. I hadn't made a pork roast in quite some time and it made me wonder why I don't.  They are so good and so easy.

 Once the roast finishes cooking, you need to slice it as thin as possible.

 You can buy rolls or make your own.

 Traditionally cubano rolls are slightly sweeter and a bit denser than an ordinary sub roll.

 Spread both sides of a split roll with yellow mustard and then layer with Swiss cheese, Black Forest ham (smokey),  the sliced pork, dill pickles (most important) and more Swiss cheese.

 Place them in a hot pan with melted butter.

Press them with a heavy weight or make them in a panini press.

Cook them on medium heat until the cheese is melted and the crust is crunchy.  Turn the heat down if they are browning too quickly.  Place them in a warm oven until ready to serve.