Cuban Grilled Pork Sandwich
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This is a delicious sandwich. I tried an ungrilled version of this sandwich one day in a local store/deli, and thought the flavors mixed well together. I researched the sandwich and found the recipe for the traditional jerked pork and the sandwich on Internet. The results were great, and I ate 1 or 2 of these sandwiches everyday for a week. Varying from the traditional, I found that I like pickled banana peppers (instead of the dill pickles), and a little Miracle-Whip along with the mustard on my sandwiches.

a good quality sandwich roll (Cuban or Italian)
1 lb sliced roast pork (see recipe)
3/4 lb thinly sliced smoked ham
3/4 lb thinly sliced salami (optional)
3/4 lb thinly sliced Swiss cheese
 4 dill pickle slices or pepperocinis slices
3 tablespoons butter or olive oil
yellow mustard (traditional, but optional)
mayonnaise (optional, and not traditional)
Brush the cut surfaces of the sandwich roll with olive oil, soft butter or the remaining pan juices from the pork roast. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.

Grill the sandwich, top and bottom, while at the same time flattening them slightly. Heat two large skillets, or a grill and one skillet, to medium-hot. Lightly grease the grill and/or skillets. Place the sandwich in the greased pan(s). Top them with a piece of parchment paper, then the remaining skillet. Press down firmly on the top pan, and weigh it down.

Grill the sandwiches for 5 to 8 minutes over medium heat, checking often to make sure the bottoms aren't burning. Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they're crisp on both sides.

Note: For a Tampa variety, try adding a couple of slices of salami.