Little Smoked Pork Havana Recipe

Prepare bread

Slice the loaf or rolls in half horizontally, leaving a small hinge if preferred. Lightly spread 1 tablespoon of softened butter on the outside of each top and bottom piece (the exterior that will contact the skillet or press).

Assemble condiments

On the inside bottom half of the bread spread 1 tablespoon of yellow mustard evenly over the surface.

Layer sandwiches

On top of the mustard place half (about 4 oz) of the smoked ham in an even layer. If using optional roasted pork, add the 2 oz now. Add the dill pickle slices evenly over the ham. Top with two slices of fontina cheese. Add the remaining ham on top of the cheese if you prefer a double layer; finish with the top half of the bread.

Cook (skillet or panini press)

Heat a large skillet or griddle over medium heat (or preheat a panini press). Place the assembled sandwich in the skillet, buttered side down. Spread the remaining outside butter on the top piece of bread. Press down with a heavy spatula, a foil-wrapped brick, or the lid of a cast-iron pan to compress the sandwich. Cook for 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the sandwich, press again, and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If using a panini press, cook 4–6 minutes until golden and heated through.

Rest and serve

Transfer the cooked sandwich to a cutting board and let it rest 1 minute. Cut the sandwich in half diagonally and serve immediately while hot so the fontina is melted and the pickles remain crisp.