ciabatta bread baguettes, 6 inch long, split lengthwise
melted butter, for brushing
Swiss cheese slices
dill pickles, thinly sliced
Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, if using, Swiss cheese, and pickles on the baguette and close the sandwiches.
Generously brush the outside of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with a cast-iron skillet. Cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press.
Nutrition facts do not include shredded pork as this is optional.