1. Start by preheating your oven to 350°F. This will ensure that your grinder is perfectly warm and toasty.
2. In a small bowl, mix the mayonnaise and mustard together. Spread this mixture generously on both halves of the baguette.
3. Layer the sliced pork, ham, and Swiss cheese evenly on the bottom half of the baguette. Sprinkle with salt and pepper to taste.
4. Top the meat and cheese with the chopped pickles for that essential Cuban zing.
5. Close the sandwich with the top half of the baguette, pressing down gently to compact the layers.
6. In a large skillet, heat the olive oil and butter over medium heat. Once hot, place the sandwich in the skillet. Press down using a spatula or a heavy pan to grill the sandwich, about 4 minutes per side, or until the cheese is melty and the bread is golden brown.
7. Transfer the sandwich to a baking sheet and place it in the preheated oven for about 5 minutes for that final crisp and warmth.
8. Once ready, remove from the oven and let it cool slightly before slicing into manageable pieces.

As you prepare this grinder, remember that cooking is all about feeling and adjusting. Don’t be afraid to taste as you go — a lesson I learned early on while helping my Abuela in the kitchen.