Cut 2 French baguettes, each about 12in / 30cm long, in half crosswise, then split each piece lengthwise. Spread the cut sides with 4 tablespoons of butter.
Toast the bread, cut sides down, in a large skillet over medium heat until golden and crisp.
Spread the bottom halves with 4 tablespoons of Dijon mustard. Layer with 450g of pulled pork, 10 pickle slices, 225g of sliced ham, and 8 slices of Swiss cheese, dividing them evenly, and close the sandwiches.
Return the sandwiches to the skillet, weigh them down with a heavy skillet, and cook for 1-2 minutes per side, until crisp outside.
