Preheat oven to 450°F, with a 10-inch cast iron skillet in the oven.

Meanwhile, add the eggs to a blender and blend until frothy. While the machine is running, steam in the milk and melted butter and blend for another 30 seconds. Stop the blender and add in the flour, cornstarch, salt and pepper.

Carefully remove the hot cast iron from the oven and add the butter. Swirl it to coat the bottom of the skillet as evenly as possible. Quickly pour the batter into the skillet and return it to the oven. Cook until the pancake has puffed up and is golden brown around the edges, about 20 minutes.

Remove the pancake from the oven and spread the bottom with mustard. Then top with a few slices of Swiss cheese, black forest ham, and smoked pork chop slices. Return to the oven and bake just until the cheese has melted and the meats have warmed through, about 3 to 5 minutes.

Once the cheese has melted through, you can finish the Dutch baby off by adding some pickle slices on top because it wouldn’t be a Cuban sandwich without pickles! Slice and serve!