BOB'S CUBANO WITH GRUYÈRE AND DILL PICKLE

Makes 6 sandwiches

6 torpedo rolls, split lengthwise (or six 6-inch sections from two loaves of Cuban bread, cut in half lengthwise) Mayonnaise Dijon mustard 1 pound thinly sliced roast pork 12 slices prosciutto 12 slices Gruyere cheese 1 large dill pickle, sliced 4 pickled jalapeños, sliced Unsalted butter, at room temperature

Directions: 1. Place rolls, cut sides up, on work surface, and spread with mayonnaise and then mustard. Divide pork slices evenly among rolls, placing them on bottom half. Top with 2 prosciutto slices and 2 cheese slices. Divide dill pickle and pickled jalapeño slices evenly among sandwiches. Close sandwiches with roll tops. 2. Smear top and bottom of each sandwich with butter. Heat large frying pan over medium heat. Add as many sandwiches as will fit comfortably and heat for 3 to 4 minutes, or until browned on first side. Carefully flip sandwiches over and place sandwich press (or brick covered with aluminum foil) on top. Cook for 1 minute, then transfer to sheet pan. 3. When all of the sandwiches have been browned, put sheet pan in oven for about 6 minutes, until sandwiches are hot throughout. Serve at once. Makes 6 sandwiches Nutritional information per sandwich: 456 calories (49 percent from fat), 24 g fat (10.5g saturated, 10 g monounsaturated), 106 mg cholesterol, 38 g protein, 20 g carbohydrates, 2 g fiber, 866 mg sodium Recipe adapted from: "Cooking My Way Back Home" by Mitchell Rosenthal (Ten Speed, $35).