21glite swissI buy jarlsberg lite at the deli and have them slice it thin
120gleftover salsa verde carnitasheated in a pan with a sprinkle of garlic salt and an optional squeeze of orange juice.
35gdeli honey cured ham
Thinly sliced picklesI prefer to slice a whole pickle to get it thinner than already sliced pickles- I'm actually not a huge fan of pickles and will probably just skip them and do solely pepperoncinis next time... but they are a classic element so I didn't dare leave them out!
15gpepperoncinis or mild banana pepper rings--also or instead of pickles
30gquick pickled onions *optional- recipe belowregular red onions would be great too
Big pinch of fresh cilantro
Arugula *optionalnot traditional but I always want greens on my sandwich!
For the Quick Pickled Onions: Mix first three ingredients and then mix with water in a jar to dissolve, add onion, soak for 1 hr at room temp. Drain to use.
1/2cupapple cider vinegar
1medium red onion sliced thinly
For the "Mojo Mayo"- Simply mix together:
1/2cupfat free sour creamlight mayo, or greek yogurt (I used the sour cream... if you've got room for fat obviously full fat mayo would be amazing.)
Cut Bolillo roll in half (if watching carbs, cut the bottom extra thin, then hollow out the top.)
Spread with "mayo", and mustards, top with cheese first, then pork, ham, pickles and/or pepperoncinis, pickled onions, cilantro, and arugula.
Top with other half of roll. Spray each side with cooking olive oil spray and cook in panini press OR:
Heat a skillet over medium high heat. Spray with cooking spray and add sandwich.
Press with a heavy skillet on top until the bottom is golden brown. Spray top with olive spray and flip. Repeat.
* I like to slice the bottom of the Bolillo really thin and hollow out the top to reduce weight/carbs but get all the sandwich surface area. After you hollow it, weigh your final product and search "bolillo roll g" on My Fitness Pal to find an option you can log in grams. If you have to-- choose a "pane roll g" or "kaiser roll g"- or even "french bread g" --they all ring in pretty similar.
A note on logging the pickled onions: I've always been nervous to try these because of the sugar. I assumed it would add up AND wasn't sure how to account for it. But this is my take on it. I weighed the pickling juice before and after the onions soaked and it hardly changed at all. Unless there's some science I don't understand where the onions pull all of the sugar from the water, the amount soaked up was so negligible. Not even worth tracking. If anything, the onions take on water and weigh more which means 30 grams of pickled onions might only be like 20 grams of raw onions which would make them LOWER in carbs in theory than raw. Also they're just onions. HA. So I'm calling it even and I'll be logging raw onions every time I use these babies.