1 loaf Cuban style bread (Italian or French can be substituted)
½ pound each baked ham and roast pork, thinly sliced
8 think dill pickle slices
½ pound Jarlsberg® or Jarlsberg® Lite, thinly sliced
Slice loaf horizontally to open; spread thin layer of mustard on top and bottom halves. Arrange ham, pork, pickles and Jarlsberg® bottom half; cover with top half and slice to make 4 sandwiches. Grill each in hot buttered pan and, using heavy iron skillet or bacon press, flatten sandwich to about ¼ of its original size. Grill each side about 2 – 3 minutes.