This sandwich is filld with cheese, meat and tangy peppers.  Suprisingly, this one is not only tasty but light.  Cuban sandwiches are made in a press but you can use the stove and place a heavy skillet on top.

INGREDIENTS

1/3 cup fat-free mayonaise

2 tbsp. fresh lime juice

1 8oz loaf style whole wheat italian bread

1/2 cup shredded reduced fat Monterey Jack cheese

3 oz. thinly sliced lean smoked ham

3 pickled cherry peppers, sliced thick, seeded

INSTRUCTIONS

Combine mayo and lime juice in small bowl.  Spread mixture on cut sides of bread.

Sprinkle cheese on bottom piece of bread.  Scatter pepper slices over cheese.  Top with ham.  Close the sandwich up and cut in half crosswise.

Spray a nonstick sillet or griddle with nonstick spray and heat over low heat.  Put sandwiches n pan, cover with foil and place small heavy skillet on top, pressing down gently to compress the sandwich slightly.  Cook until bottoms of sandwiches are golden brown, about 2 minutes.

Remove small skillet, turn sandwiches over, and replace foil and skillet.  Cook ntil bread is golden brown and cheese hs melted, about two minutes.  Cut each sandwich inb half and serve.

(Calories 241, Fat5.5, Fiber 2 g)