Preheat a pancake griddle or large fry pan to medium hot.
Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter & mustard on both halves (inside.)
Make each Cuban sandwich (Cubano) with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!
Spread a little butter on the hot griddle or fry pan and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)
Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano sandwiches are done.
Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.
Slice the sandwich in half diagonally and serve.
Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your Cubano sandwich.
You may substitute French bread if you must, but NOT a baguette! Additional bread options: hoagie roll, Mexican bolillo, or ciabatta bread rolls.