4 soft French or Italian bread rolls, (each about 7 inches long)
¼ cup yellow mustard
8 lengthwise slices dill pickle
4 ounces Swiss cheese slices
8 ounces sliced ham
8 ounces thinly sliced turkey breast
1 tablespoon soft butter or margarine
Preheat grill 5 minutes.
Cut rolls in half lengthwise and lay on work surface cut side up. Spread half of slices with mustard edge to edge. Place pickles over mustard. Top pickles with cheese. Place ham on remaining 4 slices. Top ham with turkey breast slices.
Assemble sandwiches. With an extra cutting board or the bottom of a heavy skillet, press sandwiches firmly down on work surface to compress bread and filling. Spread butter or margarine on both sides of sandwiches.
Place sandwich on grill; close cover. Holding a tea towel on grill top, press top down on sandwiches to compress. When cover no longer springs back, release pressure and grill sandwiches about 5 minutes or until sandwiches begin to brown and cheese starts to melt.
Remove sandwiches from grill. On cutting board with serrated knife, cut each sandwich into four diagonal slices. Serve immediately.