Cuban Panini Sandwiches
1/4 cup (about) butter, at room temperature
8 slices fresh white artisan bread, sliced 1-inch thick
1/4 cup mayonnaise
2 Tablespoons sweet pickle relish
1/4 pound thin-sliced deli roast pork
1/2 pound thin-sliced deli rosemary sun-dried tomato ham
1 (about 14 ounces) wheel of brie cheese, sliced into 1/4-inch thick strips across the diameter
2 Tablespoons Dijon mustard
Spread one side of each slice of bread with the butter. Place 4 slices, buttered-side down, on a cutting board to build the Cuban panini sandwichSpread unbuttered sides with mayonnaise, and spread with sweet pickle relish.
Pile roast pork, then ham on top of the relish. Top with brie. Spread Dijon mustard on the unbuttered sides of the remaining 4 slices of bread and place on top of brie. You should have 4 sandwiches with buttered tops and bottoms.
Preheat panini-grill or griddle. When hot, place sandwiches on panini grill and cook until golden brown on each side. Cut panini sandwiches in half and serve.