Cuban Sandwich

As you may have noticed, I've been on a bit of a sandwich kick lately. With it being summer and the kids are home a lot more (well, at least Dylan usually is), I find myself making lots of sandwiches. We all love these tasty, crunchy heaps of goodness. This is the perfect recipe for the leftover pork tenderloin I roasted the other day.

1 Pork Tenderloin, roasted sliced thin (great use of leftovers)

1 lb deli ham, sliced thin

Dijon Mustard (optional)

8 thin slices of Swiss cheese

Dill pickle slices

4 slices of Cuban bread or hoagie rolls

butter

Matouk's Calypso Sauce (optional-spicy)

In a large skillet melt 1 tbsp butter over medium-high heat. Thinly spread Dijon mustard on one side of each slice of bread. Put 1 slice of bread in the skillet and layer cheese, then sliced tenderloin, then ham, pickle slices and another layer of cheese. Top with another slice of bread. Press into pan with spatula and turn over and toast the other side of the bread after adding a little more butter. Serve with Matouk's Calypso Sauce on the side, it's a very spicy sauce so use sparingly.