Ham, Swiss cheese, sliced roast pork and pickle chips are heaped two inches thick between thin slices of fresh Cuban bread, spread with mustard and butter; then the sandwich is grilled in a press, so the outside is crisp-toasted and the inside gooey with cheese. The Cuban sandwich is the ultimate ham and cheese melt, although no one can agree on who does the very best version. (In fact, there’s an annual festival and statewide contest.) Havana 1957 does an Americanized portion — i.e. too big for one person to eat,— with a side of fritas that practically demand you slake their saltiness with sangria.