One loaf of fresh Cuban bread (from La Segunda Central Bakery, if possible!)
4 ½ oz. of honey-cured baked ham, shaved
3 oz. of mojo slow roasted pork
3 half moon slices of salami
3 half slices of imported Swiss cheese
4 slices of pickles
Brush top inside layer of Cuban bread with Gaspar’s famous Ybor City mix (blend of mayor and mustard with a pinch of fresh garlic). Brush top of Cuban bread with melted, unsalted butter then toast on a sandwich press till golden.