Veggie Cubano

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   ["Get your grill warmed up to a medium heat. Take your two portabello caps and squeeze half a lime on both sides and sprinkle lightly with salt and pepper. Once your grill has heated up brush it with some olive oil and place the portabello caps directly on the grill. They will need about 2 minutes or so per side max. Meanwhile mix your mayo, ancho chili powder, powdered dried chipotle and a dash of lime juice in a metal bowl with a wisk till smooth in color. Once the portobello caps are done let them stand on a cutting board for about 2 minutes. Cut the grilled caps in thin strips about 1/2 an inch thick. Now you can start assembly but make sure your grill is still on medium to high heat. Spread a layer of the mayo on the bottom piece of bread, then put the pieces of portabello in on thin layer. Next layer on a thin layer of the pablano followed by the pickle and lastly the swiss cheese. Lastly cover with the top part of the bread. Do this for both. Once assembled wrap in tin foil till it is air tight and squeezed well but not too hard. Now take the sandwiches and put them directly on the grill with the top side up and lay a frying pan, cast iron prefered, on top to ""press"" them down a bit into the grill. Late about 1-2 minutes pass, lift the pan, flip the sandwiches over and do the same with the pan for about 1-2 minutes. Take them off the grill and let rest for about a minute. You can now either slice in half or if serving at a party slice into 2 inch pieces."]

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