Christmas Day Cuban Sandwiches

In my family, Cuban Sandwiches are a Christmas day tradition. Since we prepare an enormous amount of pork the day before for Noche Buena, the best way to make a dent into so much pork is to carve it up and serve it in sandwiches.Cuban Sandwiches made of sliced pork, ham, swiss cheese, mustard, and a dill pickle. Traditionally there is no mayonnaise on the sandwich, and the outside of the bread is slathered in butter before the sandwich is pressed in either a panini pan or a sandwich press. On December 24th we usually send out my father, the authority on Cuban Sandwiches, to search for the perfect bread for Cuban sandwiches. The bread used is neither a baguette nor a bocadillo loaf (small sandwich loaf). The perfect bread is the length of a hoagie roll but not as soft. The key is for the bread to be soft enough to press and retain grill marks, but a Cuban sandwich is not supposed to be as thin as an Italian panini. The bread used in Cuban sandwiches is ubiquitous in stores like Fiesta that cater to Hispanic tastes, but our local grocery store does really have an equivalent, so this year we used small baguettes that tasted fine but didn't get the grill marks of the perfect sandwich.

Here is the set up
and the assembly

and I didn't get a picture of the pressing because I was frying yucca....but trust me the sandwiches were delicious!