In a small bowl, mix the mayonnaise and yellow mustard. Set aside.

Heat the shredded cuban pork in the microwave or a small saucepan on the stovetop until warm.

Pat dry the sliced dill pickles with a paper towel. This will prevent soggy quesadillas.

In a large skillet, over medium-low heat, add a tortilla.

On one half of the tortilla, add a slice of swiss cheese, ½ cup shredded cuban pork, 2-3 slices of deli ham, 2 sliced pickles, and 2 tablespoons of shredded swiss cheese. This will help hold the quesadilla together.

Once the tortilla has warmed, using a spatula, fold the empty side of the tortilla over the filled side. Gently press down on the tortilla.

After the cheese has melted and the tortilla has turned golden brown, carefully flip the tortilla and toast the other side.

Once the quesadilla is golden brown and the cheese is melted, remove from the pan and cut into slices.

Drizzle a bit of the mayonnaise mustard sauce over the quesadilla.