Prep the bread: Split the Medianoche roll horizontally. If using brioche or challah, choose a roll with a bit of structure so it can handle the press.

Butter the outside: Lightly spread softened butter on the cut side of the top and bottom, then also on the outer surfaces. This ensures even browning and a crisp exterior.

Mustard layer: Spread yellow mustard on the inside of the bread. Don’t be shy—it’s key to balancing the richness.

Build the base: Layer Swiss cheese on the bottom half of the roll. Cheese goes next to the bread to help hold everything together when melted.

Add the meats: Pile on thin slices of roast pork, then smoked ham. Keep the layers even so the sandwich presses uniformly and heats through.

Pickles for brightness: Place sliced dill pickles on top of the ham. Aim for coverage without overloading; too many can make the sandwich slide.

Top with more cheese (optional): Another thin layer of Swiss helps “glue” the top half in place once melted.

Close and press: Place the sandwich in a preheated sandwich press or a hot skillet over medium heat. If using a skillet, set a second heavy pan on top to press it down. Cook 3–5 minutes per side until the bread is golden and the cheese is melted.

Rest and slice: Let it sit for 1 minute so the cheese sets slightly. Cut on a diagonal for easy handling and a classic look.

Serve right away: Eat hot while the edges are crisp and the center is gooey.