Holy Cow, you're a salt Nut! But, I am going to try the sandwich with a couple add-on's of my own to balance the salt(although, I love salt as well). Your binding challenge should be solved by: Julienne cut your meats so they are Stringy,(they should tangle together, but not compact too much) and take most, not all the cheese from top and bottom layers and mix with the stringy meat(cheese becoming your binder intertwined in the meat . May have to put meat n' cheese in oven to get a jump-start on the cheese to melt; otherwise, your bread would burn before getting a good, gooey, binding happ'nen. And, then finish the Cubano style grilling on your sandwich. (Side note: Some caramelized, stringy onions, mixed with the meat will be a binder and awesome flavor; I'm going to add some shredded lettuce, and chopped tomato with cracked black pepper to the "top to neutralize all that salt" once out of the pan....if I can find room! :-) Then, that will be the next puzzle that hits the plate before you can get it in your mouth. Awesome sounding sandwich!

Your binding challenge can be solved by:

• Julienne cut your meats so they are stringy and tangle together (but not too compact).
• Take most, not all the cheese from top and bottom layers and mix with the stringy meat (cheese becoming your binder intertwined in the meat.
• Put the meat and cheese in the oven to get a jump-start on the cheese to melt
• Finish the Cubano style grilling on your sandwich.

_{Side note: Some caramelized, stringy onions, mixed with the meat will be a binder and give additional flavor.
P.S. I like your recipe and am going to try it out myself!}