- Chipotle Mayonnaise:
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onions
- 1 1/2 tablespoons ground chipotle peppers
- 1 tablespoon lime juice
- 1 tablespoon garlic basil spread (see footnote for recipe link)
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- Fillings:
- 2 tablespoons olive oil
- 2 sweet onions, sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 jalapeno peppers cut into rings, divided
- 4 ciabatta sandwich rolls, sliced horizontally
- 1/4 cup sweet hot mustard, divided
- 1/2 pound sliced Swiss cheese, divided
- 1/2 pound sliced deli roast pork loin, divided
- 1/2 pound sliced ham, divided
- 2 dill pickles, cut into strips lengthwise - divided
- Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
- Preheat oven to 500 degrees F (260 degrees C).
- Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
- Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.
05/11/2018
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