Caribbean Pork Sandwich

• 4 New York pork chops top loin, 3/4-inch thick
• 1 tablespoon coarse salt
• 1/2 teaspoon pepper freshed cracked
• 1/2 teaspoon cumin
• 1/2 teaspoon allspice
• 1/2 cup mayonnaise OR light mayonnaise
• 1 teaspoon chipotles in adobo minced
• 1 teaspoon lime zest grated
• 4 Ciabatta rolls sliced in half horizontally
• lettuce leaves
• tomatoes slices

1. Combine the salt, pepper, cumin and allspice in a small bowl. Rub onto both sides of the pork chops. Cover and refrigerate at least 20 minutes.
2. Prepare medium-hot fire in charcoal or preheat gas grill to medium high. Pat chops dry and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes or until internal temperature reaches 145 degrees Fahrenheit.
3. Transfer chops to a cutting board. Cover loosely with foil; let rest 5 minutes.
4. Meanwhile, combine mayonnaise, chipotle pepper, lime rind and juice in a small bowl. Season to taste with salt and pepper.
5. Spread 1 to 2 tablespoons mayonnaise mixture on top half of rolls. Cut pork into thin slices and place on rolls. Add lettuce leaf and tomato slices if desired.

new, coarse salt, pepper, cumin, allspice, mayonnaise, chipotles, lime zest, rolls, lettuce leaves, tomatoes

Taken from www.yummly.com/recipe/Caribbean-Pork-Sandwich-2248179 (may not work)