Austin Midnight: Cuban sandwich with smoked brisket

Season a brisket with salt, pepper and a little brisket rub and smoke it with oak wood about 12 hours; hold it warm.

Cut the Cuban bread to the length of the press, about 10 inches, and split it in half.

Slice the brisket, using lean centre slices.

Layer Swiss cheese, brisket, ham and pickle slices on the bread; spread mustard on the top half with a spatula and close.

Variation: make a second sandwich with Dijon mustard in place of yellow mustard.

Light the burner under the griddle and heat the bacon press with a torch.

Butter the griddle, lay the sandwich on it, butter the top and press with the hot bacon press until golden brown and crisp on both sides.