Spicy Mexican Sandwiches
|Amount Per Serving||Value|
|Protein (g)||20.0 g|
|Total Carbohydrates (g)||8.0 %|
|Sugar (g)||2.0 g|
|Calcium (mg)||25.0 %|
|Fibre (g)||4.0 %|
|Sodium (mg)||27.0 %|
|Fat (g)||28.0 %|
|Saturated Fat (g)||35.0 %|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||18.0 %|
|Iron (mg)||8.0 %|
|Vitamin A||6.0 %|
|Vitamin C||0.0 %|
- 8 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise, divided
- 1 Tbsp. chopped fresh cilantro
- 1 clove garlic, finely chopped
- 2 tsp. chipotle peppers in adobo sauce
- 8 slices Italian bread
- 4 ounces thinly sliced Swiss cheese
- 4 ounces thinly sliced deli roast pork loin
- Dill pickle slices
Or Try It With
Combine 4 tablespoons Hellmann's® or Best Foods® Light Mayonnaise, cilantro, garlic and chipotle in small bowl; set aside.
Arrange bread on flat surface, then evenly spread with mayonnaise mixture. Evenly top 4 of the bread slices with cheese, pork and pickles. Top with remaining bread, mayonnaise-side-down.
Evenly spread remaining 4 tablespoons Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until golden brown and cheese is melted, about 6 minutes.
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