Slice the Cuban bread in half lengthwise and cut each half into quarters vertically for smaller sandwich pieces.

Heat a panini press, grill pan, or cast iron skillet over medium heat (about 350°F). Toast the cut sides of the bread for about 2 minutes until golden brown and crispy.

In a small bowl, whisk together yellow deli mustard, mayonnaise, and a spoonful of reserved mojo marinade until smooth.

Spread the sauce on the bottom half of each toasted bread piece. Layer Swiss cheese, pickles, mojo-marinated pork, smoked ham, and another slice of cheese.

Brush the panini press with butter, place the sandwich inside, and grill for about 6 minutes until crispy and cheese is melted.

Once golden, remove the sandwich, let it rest for a minute, cut it, and serve with extra pickles and sides like plantain chips.