4 Portuguese rolls ( I think I used Italian rolls - tough to find Portuguese rolls)
4 teaspoons yellow ballpark mustard
1/4 pound Black Forest ham
1/2 pound cold Roast Pork Loin (I used Cuban Roast Pork Tenderloin, cooked earlier)
12 thin lengthwise slices dill pickles
6 oz thinly sliced Swiss cheese
3 tablespoons unsalted butter, melted
Well, that's for the sandwiches themselves. I had cooked the pork tenderloin earlier (rubbed with garlic, salt and oregano and marinated in orange juice, lime juice and olive oil for 2 hours).
Here is some photographic evidence:
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