Recipe: Mini-Cuban Sandos (Sandwiches) with Mexican Adobo Dressing

MINI-CUBAN SANDOS (SANDWICHES)

"Use leftover roast pork on these messy sandwiches or buy thinly sliced roast pork from the deli. These make a great weekend lunch or super-fast weeknight dinner."

8 slices (1/3-inch thick) from a long Italian bread loaf
8 teaspoons Mexican Adobo Dressing (recipe follows)
Thin pickle slices*
2 ounces imported Swiss cheese, shredded
1/2 cup (packed) thinly sliced or pulled roast pork
4 thin slices boiled or baked ham

Heat a large cast-iron skillet over medium heat (or heat a panini grill or waffle iron).

Meanwhile, lay the bread in four pairs on a work surface. Spread about 1 teaspoon of the dressing on each slice of bread; place pickles on four of the slices, then top with half of the cheese. Divide the pork among the four bread slices with cheese; place the ham and remaining cheese on top. Cover with the remaining bread slices.

Place the sandwiches in the hot dry skillet; place another skillet on top of the sandwiches to compress them. Cook until the sandwiches are golden underneath, about 3 minutes. Flip; place skillet on top again. Cook until sandwiches are nicely golden and cheese is melted, about 2 minutes.

MEXICAN ADOBO DRESSING
(Makes about 3/4 cup; the unused portion will keep tightly covered in the refrigerator for a month.)

Combine 1/2 cup mayonnaise, 3 tablespoons ketchup and 1 teaspoon each distilled white vinegar, yellow or Dijon mustard and chopped chipotle chili in a small bowl; stir to blend. Add more chipotle to taste, if you like.

*We like to purchase whole pickles and slice them, as they are much fresher. Get them at the deli or buy Claussen brand from the refrigerator section at the market.

Makes 4 small sandwiches to serve 2-4
Source: Real Food for Healthy Kids by Tracey Seaman and Tanya Wenman Steel