These are inspired by the famous Cubano sandwich, but not strictly an imitation.  However, they are DELICIOUS, and the last time we had them, J. ate two and a half of these panini and was still looking for more.  (Sometimes I realize just why my grocery bill is such a shock each week.)

4 cups thinly sliced or shredded cooked pork (I typically use pork shoulder for this, but any cooked pork will do)
3/4 cup pickle relish, preferably free of artificial dyes and corn syrup (I love this quick recipe for relish)
3/4 cup honey mustard — this should easily come together as just equal parts honey and dijon mustard
12 slices Swiss, Monterey Jack, or Muenster cheese
1 1/2 cups mixed greens or baby spinach
12 slices good crusty bread (sourdough would be spectacular)
8-12 tablespoons softened butter

Preheat a waffle iron.  To assemble the sandwiches, butter one side of each slice of bread.  Spread the unbuttered side of each slice with 1 tablespoon each of honey mustard and pickle relish.  Top each piece of bread with a slice of cheese (break the cheese up to help totally cover the bread, if need be).

On each of six slices of bread, place a mound of the pork.  On the remaining bread, pile 1/4 cup of greens.  Put the sandwiches together.  To cook them, press each firmly in the heated waffle iron and allow it to cook until the timer goes off; after one cycle, check to see if the sandwich is at your desired level of doneness.  If not, allow it to cook for another 1/2 a cycle or so (this really depends on your waffle iron).  What you’re looking for is a nice, pressed, waffled panini that’s golden brown and crisp.