Cut bread in half, vertically down the center, with a serrated knife. This will create 2 (6-inch) halves. Take both 6-inch halves and slice horizontally down the center, making a top and bottom loaf. Spread a thin layer of mayonnaise on each top half and a thin layer of mustard on each bottom half. Arrange the ham and pork evenly on each half, then stack the pickle slices and cheese on each half.
Grill the sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. Cut each sandwich in half and serve at once.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lario's on the Beach-A Bongos Cuban Cafe