Cuban sandwich from leftovers

In my house, we love sandwiches and soup. I also hate to waste food (which we are trying to do better). One constant in our house is Cuban sandwiches after pork roast for dinner. It's a great way to use leftovers for another meal. This week, it was pork and sauerkraut. A few days later, I dug out the griddle.

Cuban sandwiches:

Leftover pork (3 ounces per sandwich)

Chipped or thin sliced deli ham (3 ounces  per sandwich)

Potato rolls (1 per sandwich)

Cheese if choice (1 slice per sandwich)

Mayo

Mustard

Hamburger dill pickles

Butter

Directions: 

Spray electric griddle with Pam and heat to 300-350. Butter both outsides of potato rolls and set aside. Warm ham and pork on griddle. When the meat is warm, place the rolls (butter side down on the griddle). While the outsides are grilling: spread bottom piece of roll with mayo and mustard and top with pickles. Top with pork, ham and cheese (Swiss is traditional I believe) and flip the top. Grill additional time if needed.