You'll never be stuck with leftover roast meat again with this recipe in your repertoire. A classic Florida-style Cuban sandwich uses both roast pork and ham, but if you have leftover beef you can make a great variation with bresaola in place of the ham.
1 baguette, cut into 4, or 4 soft white rolls
2 tbsp American-style yellow mustard
125g Swiss cheese or gruyere, sliced
400g leftover roast pork, shredded or sliced
250g champagne ham, sliced
6 large good-quality dill pickles, sliced lengthways
4 tbsp butter, softened
1. Split the baguette or rolls in half but leave a hinge on one side. Spread the bread with a generous amount of mustard. Lay the cheese on both sides of the bread and fill the sandwich with pork, ham and pickles.
2. Spread the outside of the bread with the butter and press the sandwich in an sandwich grill until the cheese is melted and the bread toasted crisp. If you don't have a sandwich press, melt the butter in a large frypan over medium heat and fry the sandwiches on both sides, pressing it down with a smaller frying pan or flat lid for about five minutes each side.
If you like this recipe, try Danielle Alvarez's Cuban fish sandwich