Ok, so in this case, maybe it's not right to call this one a grilled cheese. It's probably closer to an actual Cubano sandwich than it is to a plain old grilled cheese. But somehow "Cubano Minus a Few Things" doesn't sound quite as appealing to me as "Faux Cubano Grilled Cheese."
Besides, the differences are pretty key.
First off, we lose the Cuban bread in favor of sliced bread, all the better to soak up butter and get nice and toasty. Regular sliced white bread will do, but I like a slightly heartier supermarket-style French of Italian loaf instead (you know, those big loaves they sell for making garlic bread that are neither French nor Italian in any way).
Secondly, we're skipping the roast pork. If you've got time to roast pork before you make a sandwich, then by all means go for it. I'm happy with just my ham and pickles. And pickles are a must here.
To finish it up, go with a swipe of yellow mustard and plenty of melty Swiss cheese.
Call it what you will.
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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.