OK, so maybe this isn't "authentic," but it's a pretty decent sandwich nonetheless. My hubs and I had a heavy lunch (Giordano's Chicago-style deep dish pizza... yummm!!!) and it's been hotter than heck here in the Midwest. We were both a little hungry around dinnertime, but not for super filling fare or anything that required heating up the stove. This fit the bill perfectly. To ease prep, I used my panini press, but that didn't work out too well for me. :( My press flattened each sandwich so much so that the fillings oozed out the sides! Other than this slight mishap, I had no issues with the recipe itself. NOTE: You can reduce the amount of mayo mixture by half and still have more than enough to slather on your sandwiches. I halved this recipe (and the mayo mixture), but still ended up wasting over half of it. I also think the mustard can be reduced by half (i.e. half a T per sandwich). Another observation? Use a wire whisk to mix your mayo / Italian dressing. Mixing with a spoon will do, but your mayo will appear curdled because the oil wasn't properly incorporated (yuck!). Served with black bean soup, sweet potato chips and cuban mojitos, this was a fun Saturday night meal. Thanks for sharing, Maruchy! :-)
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OK, so maybe this isn't "authentic," but it's a pretty decent sandwich nonetheless. My hubs...