Cuban sandwich recipe
 If you have some leftover roast pork, you are all set up to make this amazing toasted sandwich. The real thing is made with mojo-marinated roast pork shoulder, bringing a citrus tang to the proceedings. But any herby roast pork will taste pretty good. 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded2 white bread rolls or soft baguettes, split in half horizontally2 tsp American mustard (or mild Dijon mustard)4 slices roast ham4 slices emmental1–2 gherkins, thinly slicedknob of butter 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded 2 white bread rolls or soft baguettes, split in half horizontally 2 tsp American mustard (or mild Dijon mustard) 4 slices roast ham 4 slices emmental 1–2 gherkins, thinly sliced knob of butter Method Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through.Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins.Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through. Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins. Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins. Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through. Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through.