Recipe Contest, Soups/Sandwiches: Pressed Cuban Sandwiches

Cuban Sandwiches (AKA: Cubano or Medianoche)

4-6 soft sweet rolls (available at hispanic markets, portugese sweet rolls will work and are available in most supermarkets)
1/2 pound roasted pork, thinly sliced
1/2 pound thinly sliced ham (I prefer smoked ham, but any will work)
1/4 pound thinly sliced Swiss cheese
3 dill pickles, thinly sliced lengthwise
4 tablespoons mustard
2 tablespoons mayonaisse
Ground Ancho or Chipotle Chile
Salt and Pepper to taste
8 ounces butter

Heat a large, heavy skillet over a medium flame. (Or a George Foreman Grill works great for this! )
In small bowl, mix the mayonaise, ground chiles and some salt and pepper. Use enough chile to suit your taste, keeping in mind that you'll be using a small amount of this for each sandwich, so stronger flavors are better.
Slice all of the rolls, spread one half of each roll with the mayo mixture, the other half with the mustard. Place the roasted pork, ham, and cheese slices on top of 1/2 of the roll. Place pickle slices on top. Place the top half of the roll over the sandwich, to close. Spread butter on the outside of the top and bottom of the sandwich.
Place the buttered sandwiches in the skillet (or the GF Grill), if in skillet press each firmly with a spatula. When the first side browns, flip the sandwich, press again, cook until the cheese begins to melt. Serve