Smoky Cubano Sandwiches

• 1 medium onion, thinly sliced
• 1 medium jalapeno, seeded and thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon finely grated lemon zest
• Salt and freshly ground pepper
• 4 kaiser or hard rolls, trimmed and halved
• Vegetable oil
• 10 ounce smoked mozzarella, cut into 16 thin slices
• 1 pound roast pork, cut into 16 slices

1. In a bowl, combine the onion, jalapeno, bell pepper, cilantro, olive oil, lemon juice and lemon zest and season with salt and pepper. Spread 2 tablespoons of the fresh onion relish on each kaiser roll half.
2. Set a large skillet over moderate heat and coat with a thin layer of vegetable oil. Place 2 roll halves in the skillet, relish side up, and top each with 2 mozzarella slices, 4 pork slices and 2 more mozzarella slices. Reduce the heat to low and cover each sandwich with another roll half, relish side down. Weight down the sandwiches with a medium skillet and cook until the bottoms are toasted and the bottom layer of cheese has melted, about 4 minutes. Turn the sandwiches, add a little more oil to the skillet and brown the second sides, about 4 minutes. Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
3. Wine Recommendation: The cranked-up flavors in this sandwich--smoky cheese, roast pork, onion and cilantro--call for a simple fruity-but-dry rose or blush wine to play background. Top choices: the 1996 De Loach White Zinfandel and the 1996 Sanford Pinot Noir Vin Gris, both from California.

onion, red bell pepper, cilantro, olive oil, lemon juice, lemon zest, salt, kaiser, vegetable oil, mozzarella, pork

Taken from www.myrecipes.com/recipe/smoky-cubano-sandwiches (may not work)