Mini-Cuban Sandwiches
Makes 2 to 4 servings

8 slices (1/3-inch thick) from a long Italian bread loaf
8 teaspoons Mexican Adobo Dressing (see recipe)

pickle slices

2 ounces imported Swiss cheese, shredded (divided use)

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 4 pairs on a work surface. Spread about 1 teaspoon of the dressing on each slice of bread; place pickles on 4 of the slices, then top with half of the cheese. Divide the pork among the 4 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.

Note: The authors suggest using leftover pork shoulder or buying thinly sliced roast pork from the deli. You could use cooking spray in the skillet and on the outside of the sandwiches to enhance browning.

Mexican Adobo Dressing
Makes about 3/4 cup
1/2 cup mayonnaise
3 tablespoons ketchup
1 teaspoon each: distilled white vinegar, yellow or Dijon mustard, chopped chipotle chile (plus more chile to taste, optional)

Combine ingredients in a small bowl; stir to blend. Add more chipotle to taste, if you like. The unused portion will keep tightly covered in the refrigerator for up to 1 month.

Per sandwich: 236 calories, 13 grams fat, 4 grams saturated fat, 51 milligrams cholesterol, 11 grams carbohydrate, 17 grams protein, 585 milligrams sodium, 1 gram fiber Recipe analysis courtesy of the Chicago Tribune
-- Adapted from "Real Food for Healthy Kids," by Tracey Seaman and Tanya Wenman Steel

(Photo by Bonnie Trafelet/Chicago Tribune)