1 multi-grain baguette, cut into quarters

2 tablespoons mayo, tangy dressing or salad dressing

1 tablespoon Dijon mustard

¼ tsp fresh ground black pepper

8 ounces very thinly sliced cooked pork roast (leftovers are great for this!)

4 ounces very thinly shaved cappy or other spicy ham

2-4 slices aged Swiss cheese

2 dill pickles, sliced very thin

2 tablespoons salted butter

Slice two of the baguette quarters lengthwise, then hollow out centers to make room for fillings.  Mix mayo, mustard and black pepper in small bowl, and spread evenly on all four pieces of bread.  Evenly layer meat, cheese and pickles on one half of baguette, then top with other half of bread.  Melt butter in a large non-stick skillet over medium heat, and place sandwiches in pan, flipping to coat both sides of bread.  Place another heavy, flat-bottomed skillet on top of sandwiches and weigh down with canned goods.  Flip sandwiches after about four minutes, and cook other side for about three minutes.  If you want fillings to be warmer, cook longer at lower heat so bread doesn’t burn.  Serve with a cold mug of light beer and eat hearty!