Preheat a large cast-iron griddle or panini press to medium heat.

Add the ham slices to the griddle and cook, turning once, until browned in spots (about 1 minute).

Transfer the ham to a plate.

Generously butter the cut sides of each baguette.

Toast the buttered baguettes on the griddle until lightly browned (1 to 2 minutes).

Transfer the toasted baguettes to a work surface.

Generously brush the cut sides with yellow mustard.

Layer ham, mojo-marinated pork, Swiss cheese, and dill pickles on the baguette.

Close the sandwiches.

Generously brush the outside of the sandwiches with butter.

Place the sandwiches on the preheated griddle or panini press.

If using a griddle, top the sandwiches with a baking sheet and weigh it down.

Cook the sandwiches until 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).

Cut the Cubanos in half.

Serve hot.