Cubana Sandwich

This is from Sheila Lukins' All Around The World Cookbook, which was a HUGE favorite of mine when I was in my early 20s. My copy has lost its cover, its spine is broken and many pages are falling out and stained, which is always the sign of a much-loved cookbook.
But the truth is that I haven't cooked out of it for probably a decade and it's hard to say WHY. Looking through it, the recipes are still fresh and interesting and I can see lots of things that I cooked back in 1995 and loved. There's the problem, I guess - the food is too much the food of THAT period in time, when I was so unhappy.

Still a good cookbook, and when my son wanted a grilled Cuban sandwich for lunch, I knew just where to find one.

Vinaigrette:
1 teaspoon orange juice (the recipe calls for "fresh" orange juice, which makes my eyes roll RIGHT into the back of my head.)
1 teaspoon vinegar (again, the recipe calls for red wine vinegar. Use it if you have it - I never do.)
1 teaspoon olive oil
Mix the ingredients together and lightly brush on the inside on two slices of a soft baguette.

For the sandwich:
1 thin slice of Monterey Jack Cheese
thin slices of sweet gherkins
2 thin slices of baked ham
2 or 3 thin slices roast pork
Dijon mustard.

And you know how to make a sandwich, right? Either grill in a frying pan with a heavy lid squishing the sandwich flat, or use a sandwich press. It's a spiffy sandwich.