Ingredients

• Chipotle Mayonnaise:
• 1.5 cups mayonnaise
• 0.5 cups sour cream
• 0.25 cups chopped fresh cilantro
• 0.25 cups diced green onions
• 1.5 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 sweets onions , sliced
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 jalapenos peppers cut into rings , divided
• 4 ciabattas sandwich rolls , sliced horizontally
• 0.25 cups sweet hot mustard , divided
• 0.5 pounds sliced Swiss cheese , divided
• 0.5 pounds sliced deli roast pork loin , divided
• 0.5 pounds sliced ham , divided
• 2 dills pickles , cut into strips lengthwise - divided

Instructions

1. 1 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.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 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.
4. 4 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.
5. 5 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.

Nutrition per serving