Grilled Cubans and Mojitos...welcome to the islands

Or welcome to Miami, either way its good sh*t. We love Cuban sandwiches, we got hooked on them at one of our favorite water side restaurants in Mount Pleasant call Vickery's. (If your in town I highly recommend checking it out) We decided to take the cuban beyond the normal panini press (aka a George Forman grill with my knife block on top of it) and out to the grill. Taking it one step even further we had the deli slice the meat 1/8 inch thick so we could grill the it before assembling the sandwich and panining it up (read smashing it with a brick)

Cubans (two sandwiches)
1 Loaf Cuban Bread
4 1/8" Slices  roast pork
4 1/8" Slices  tavern ham
4 Slices swiss cheese
8 kosher pickle sandwich slices (I took 2 whole pickles and introduced them to my mandolin)
~2 Tbs yellow mustard
Salt and Pepper

Heat your grill to med-low. Wrap two bricks in tin foil. You will want to set up a tray to work with by the grill, things cook quick. On the tray have your meat, mustard, salt and pepper, and bread (split). Grill the ham and pork for 1-2 mins on each side seasoning with pepper. On each half of the bread spread the mustard (about 1 Tbs per sandwich or more if you like). On the bottom half layer the cheese, pork, ham, then pickles. Season with salt and pepper and top with the other half of the bread. Lower the grill to low and place each sandwich on the grill. Press them down with the brick and leave it on top of the sandwich. Grill for about two mins, remove the brick, flip the sandwich, replace the brick (pressing down) and grill about 2 mins longer. (Careful bread burns quickly)

Cut the sandwiches in half, grab a glass of Mojito and enjoy!