Cuban Sandwich

For the wasabi mayonnaise:

1. In a small bowl, stir together the wasabi powder and water to make a paste.
2. Add the mayonnaise into another small bowl. Stir a little of the wasabi paste into the mayonnaise at a time until it tastes the way you like it.
3. Allow the flavors of the wasabi mayonnaise to meld in the refrigerator for at least 15 minutes before serving.

For the sandwich:

1. Slice the bread in half lengthwise (sandwich style).
2. Spread a thin layer of the wasabi mayonnaise on the inside of each piece of bread. Set the bread on your work surface (cut sides up) and get ready to build!
3. Lay the ingredients on the sandwich so that there’s a layer of cheese on the top, a layer of cheese on the bottom, and the meat and pickles are in the middle. If the cheese is in the middle of the sandwich, it won’t melt well; also the melted cheese is what holds everything together. Put the top and bottom halves of the sandwich together.
4. Brush a light coat of olive oil on the outside of the bread, top and bottom (this helps to toast the bread).
5. Cut the sandwich into 3 or 4 sections.
6. If you have a panini press, go ahead and grill the sandwich in that, according to manufacturer’s instructions.
7. If you don’t have a panini press; heat a skillet or griddle over medium heat.
8. Lay one of the sandwiches on the hot pan. Weigh the sandwich down by placing something on top of it (a cast iron bacon press, or another skillet, or a brick that has been wrapped with aluminum foil).
9. When the underside is toasted, remove the weight, turn the sandwich over and replace the weight. Cook until that side is toasted and the cheese has melted.
10. Place the grilled sandwich into a warm oven while you grill the remaining sandwiches.

Notes:
– For the roast pork, you may use leftover roast pork, pork tenderloin, or roast pork from the deli counter.
– Mustard may be substituted for the wasabi mayonnaise.