Living in Miami, one sandwich you are always sure to find is the Cuban sandwich! As a little girl, my grandmother always had one ready for me when I would come home from school. While my grandmother made a traditional Cuban sandwich, I added my own twist by frying the sweet pickles and smearing a spicy red pepper aioli. For me, it is one of my favorite comfort foods!
In a medium bowl, combine mayonnaise, sour cream, green onions, red pepper, peperoncini, lime zest, and cilantro. Cover; set aside.
In a medium, deep skillet, pour vegetable oil to cover bottom and about ½ inch up the sides. Heat oil over medium high heat. In a medium bowl, combine the corn meal, sugar, smoked paprika, and buttermilk. Dip pickles in batter, allowing excess batter to drip off. When oil is hot, drop the pickles in oil; fry until light golden brown. Transfer to a paper-lined plate. Do not cover.
In a large skillet, melt butter over medium high heat. Place outside of bread slices face down on skillet. Toast, pressing down gently with a spatula to flatten slightly, about 2-3 minutes or until lightly toasted.
To assemble sandwich, spread aioli on cut-side of bottom buns. Top each with arugula, 1 Swiss cheese slice, roast pork (dividing equally among sandwiches), 1 ham slice, and 1 Smoked Gouda cheese slice. Top each with 4 fried pickles. Close with top buns. Serve immediately.