cubano sandwiches with mojo mayo

• 8 slices Country Harvest Prairie Bran bread, toasted
• 2 cups (500 mL) smoked Gouda or Swiss cheese, shredded
• 3 dill pickles, thinly sliced
• 1/2 avocado, thinly sliced
• 12 oz (375 g) Black Forest ham, thinly sliced

• 1/4 cup (50 mL) light mayonnaise
• 2 tsp each (10 mL each) orange and lime juice
• 1 small clove garlic, minced
• pinch ground cumin
• dash hot pepper sauce

First make the Mojo Mayo by whisking together mayonnaise, orange and lime juices, garlic, cumin and hot pepper sauce; refrigerate for 10 minutes or for up to 2 hours. Then, place bread on baking sheet. Top with cheese. Broil until cheese is melted, about 2 minutes. Top 4 slices of bread with dill pickles, avocado, ham and Mojo Mayo. Sandwich with remaining slices of bread, pressing down firmly. Broil until tops of sandwiches are golden.

Comment: Cubanos are traditionally pressed in a hinged sandwich grill. With this speedy version, all four sandwiches can be made at the same time.

Makes 4 servings

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