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1
Heat the oven to 200 degrees F and arrange a rack in the middle.
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2
Cut the loaf of bread in half horizontally and open it up like a book.
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3
Spread the mayonnaise, if using, on the bottom piece of bread.
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4
Evenly place the ham and roasted pork on top of the mayonnaise.
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5
Evenly arrange the cheese and pickles on the meat.
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6
Spread the mustard on the top piece of bread and close the sandwich.
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7
Press gently on the top to compact the sandwich slightly.
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8
Cut it in half crosswise; set both halves aside.
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9
Lay 2 (20-inch-long) sheets of aluminum foil on a work surface.
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10
Brush half of the melted butter on the tops of the sandwiches.
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11
Place each sandwich butter-side down on the sheets of foil.
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12
Brush the bottoms of the sandwiches with the remaining butter.
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13
Fold the foil around the sandwiches to completely encase them.
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14
Heat a large frying pan on low heat until hot, about 4 minutes.
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15
Place 1 wrapped sandwich in the pan.
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16
Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the cubano, and cook undisturbed for 10 minutes.
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17
Remove the skillet or pot (careful: It may be hot).
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18
Flip the sandwich and place the skillet or pot back on top of it.
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19
Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more.
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20
Remove to the oven and repeat with the second sandwich.
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21
When both are ready, remove the foil, cut into pieces, and serve.
