low-cal feeds a crowd quick

cuban griller

►make ahead up to 12 hours

Prep: 25 minutes Chill: 2 to 12 hours Grill: 30 minutes Makes: 8 servings

• 2 tablespoons yellow mustard
• 2 tablespoons mayonnaise
• 1 16-ounce loaf Cuban bread or ciabatta bread, cut in half horizontally
• 8 ounces thinly sliced cooked ham
• 4 ounces thinly sliced roast pork
• 4 ounces thinly sliced salami
• 10 lengthwise sandwich dill pickle slices
• 6 ounces sliced Swiss cheese
• Nonstick cooking spray

1. In a small bowl combine mustard and mayonnaise. Spread cut sides of bread with mustard-mayonnaise. Layer the bottom with ham, pork, and salami. Pat pickle slices dry with paper towels. Place pickles on meat; add cheese. Replace top of bread; press down firmly.

2. Coat a 24×18-inch sheet of heavy foil with cooking spray. Tightly wrap sandwich in the greased foil. Wrap in a second sheet of foil; place on a baking sheet. Place a heavy skillet (add cans of vegetables for more weight) on top of sandwich to press ingredients firmly together; chill for at least 2 hours or overnight.

3. For a gas or charcoal grill, place foil-wrapped sandwich on the grill rack directly over medium-low heat. Cover and grill for 30 minutes, turning sandwich every 5 minutes.

4. To serve, carefully remove sandwich from foil and cut into eight portions.

Per serving: 365 cal., 17 g fat (7 g sat. fat), 63 mg chol., 1,188 mg sodium, 30 g carb., 1 g fiber, 23 g pro.