This twist on the classic Cuban sandwich uses corn tortillas instead of crusty bread. Look for thinly sliced roasted pork in the deli section of your grocery store.
8 (5-inch) corn tortillas
1 tablespoon butter, melted
2 tablespoons honey mustard
8 baby Swiss cheese slices
8 thin slices deli ham
8 thin slices deli roasted pork
12 dill pickle chips
2 tablespoons hot mustard
How to Make It
Brush 1 side of each tortilla with melted butter. Place 4 tortillas, buttered sides down, on wax paper.
Spread honey mustard evenly over 4 tortillas on wax paper. Layer each tortilla with 1 cheese slice, 2 ham slices, and 2 pork slices; top with 3 pickle chips and 1 cheese slice. Spread hot mustard evenly on 1 side of 4 remaining tortillas, and place, mustard sides down, over layered tortillas.
Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese melts.