(AW) Cuban sandwiches

In our never-ending quest to find ideas for using delicious leftover pulled pork, Turk thought these cuban sandwiches would be a great tasty lunch - he was, of course, completely correct!

Really good bread from our local baker (We used a white sandwich loaf but a bloomer would do just as well) Cover each slice with a liberal squirt of yellow american mustard (fake mustard!) then layer two slices of swiss cheese, our left over texan pulled pork which has been tossed in the special sauce, a few slices of wafer thin, smoked ham, sliced dill pickle and two more slices of swiss cheese. Top it off with the other slice of bread and then spread the outer of the sandwiches with a thin layer of butter.

Place the sandwiches on the half moon griddle which has been heated to 400 deg F on the BGE. place a piece of baking parchment on the top of the sandwiches and then a pizza stone or a heavy, flat-bottomed pan on top to ensure the sandwiches get good griddle marks and the filling all melts together.

 Flip the sandwiches after about 2 minutes and top with parchment & pizza stone again for two more minutes before plating up and chowing down - delicious, sweet, crispy with a hint of tanginess from the pickle to cut through the spicy richness of the pork & the cheese. Yum!