Cuban-style pork, called lechón asado, is seasoned with lots of garlic and oregano. Here, those ingredients permeate the mayonnaise that’s spread over grilled sandwiches.

5 tablespoons mayonnaise, divided
1 1/2 tablespoons chopped fresh oregano
2 teaspoons minced garlic
1 (12-oz.) loaf Cuban or French bread (not a thin baguette), halved lengthwise*
3 oz. thinly sliced baby Swiss cheese
6 oz. roast pork, thinly sliced
3 oz. thinly sliced boiled ham
1/3 cup thinly sliced dill pickle

1. In small bowl, stir together 4 tablespoons of the mayonnaise, oregano and garlic. Spread cut sides of bread with mayonnaise mixture. Top with half of the cheese and all of the pork, ham and pickle; top with remaining cheese and other bread half. Spread top of bread with 1/2 tablespoon of the remaining plain mayonnaise. Cut into 4 pieces, pressing down on sandwich to contain filling.

2. Heat panini maker (or ridged grillpan, griddle or heavy large skillet) over medium-high heat until hot. Place sandwiches, mayonnaise-side down, on panini maker; spread top of sandwiches with remaining 1/2 tablespoon plain mayonnaise. Cover sandwiches with foil; weight down with top of panini pan or another heavy skillet.

3. Cook 3 minutes or until golden brown on one side. Turn sandwiches; replace foil and weight. Cook 3 to 4 minutes or until golden brown and cheese is melted.

TIP *Use bread with a crisp crust but soft interior so that it can be flattened with the weight. If your pan is large enough to hold the entire loaf, grill it whole and then cut it afterward.

4 sandwiches

PER SANDWICH: 560 calories, 28 g total fat (8.5 g saturated fat), 30.5 g protein, 46 g carbohydrate, 75 mg cholesterol, 1075 mg sodium, 2.5 g fiber