1 (10-ounce) baguette

2 tablespoons Dijon mustard

4 ounces sliced Swiss cheese (reduced fat, if desired)

8 ounces sliced pork (see Sunday)

6 long dill pickle slices

1 tablespoon olive oil

Split the bread horizontally. Spread the mustard over both cut surfaces. Place a layer of cheese on the bottom half; top with the pork, pickles and a second layer of cheese. Close the sandwich and brush the outside surfaces (top and bottom) with olive oil. Cut into 4 even lengths.

Heat a large, nonstick skillet over medium high and add sandwiches. Place a heavy skillet (such as cast iron) on top of sandwiches and cook until the undersides are golden and the cheese begins to melt, 2 to 3 minutes. Turn the sandwiches and repeat, again weighting the sandwiches with the heavy skillet, and cook until the cheese is melted, another 2 to 3 minutes. Serve immediately. Makes 4 servings.

Use thinly sliced leftover pork to make warm pressed Cubano sandwiches — they take less than 10 minutes to make. Make it on a whole-grain baguette and accompany with a salad and/or steamed vegetable for a well-balanced meal.