Begin by slicing the Cuban bread rolls in half horizontally. Generously spread butter on the outer sides of each half, ensuring a nice coating for that golden, crispy finish.

On the inner sides of the bread, start by spreading a layer of yellow mustard. Then, layer two slices of Swiss cheese, followed by smoked ham, mojo pork, and optional salami. Top with dill pickles and another slice of Swiss cheese.

Carefully place the top half of the Cuban bread over the layered ingredients, pressing down gently.

Heat a skillet or panini press over medium heat. Place the sandwich on the skillet, using a heavier object to press down. Grill for about 3-4 minutes until the bread is crispy and golden.

After grilling, let the sandwich rest for a minute, then cut it diagonally and serve hot.