This is great way to use left over roast pork. This was originally made with Cuban bread but for it to be gluten free that cannot be, so go ahead and use your favorite gluten free bread. I use the "Schär Rustic Bread, gluten free".
Depending which area of Florida this is from ham or salami was used along with the roast pork, it's up to you, use whichever you like, both work great.
2 slices of your favorite gluten free bread
4 ounces roast pork
2 ounces cooked ham or salami
1 tablespoon butter
old fashioned grainy mustard to taste
mayonnaise to taste
2 slices Swiss cheese
2 pickle slices, the ones that are sliced lengthwise. (If using the round slices you will need more, enough to cover area of sandwich)
Butter one side of the first slice of bread. Place it buttered side down in a cast iron pan.
Spread the mustard on top of bread slice facing up, be generous.
Layer the items on sandwich: Add the ham slices, then one slice of cheese, then the roast pork, another slice of cheese and finally the pickle slices.
Spread the mayonnaise on the inside of slice of bread and place it on top of the sandwich, with the mayo atop the pickles. Butter the top of the sandwich with the remaining butter.
Cook over medium-high heat until the bottom is slightly browned. Carefully turn the sandwich over and place a heavy pan or pot on top of sandwich to weigh it down.
Continue to cook until bottom is golden brown and remove from heat.
Slice and serve.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.