Cheesy Cajun-Spiced Pulled Pork Sandos

• Slice top off green pepper; core, then cut half the pepper into ¼-inch-thick rings (all the pepper for 4 servings). Quarter lime.

• In a medium microwave-safe bowl, combine green pepper rings, vinegar, 1 TBSP water, ½ tsp sugar, and ¼ tsp salt (2 TBSP water, 1 tsp sugar, and ½ tsp salt for 4 servings); cover with plastic wrap. Microwave until pepper has softened, 1 minute. Stir and set aside until ready to serve.

• In a small bowl, combine mayonnaise, ¼ tsp Cajun Spice Blend (½ tsp for 4 servings), and juice from one lime wedge (two wedges for 4). (Save remaining lime wedges for another use.)

• In a large pan, cook pulled pork* over medium-high heat, breaking up meat into pieces, until warmed through, 3 minutes.

• Stir in ketchup and remaining Cajun Spice Blend and cook, stirring occasionally, until mixture is warmed through and evenly coated, 2-3 minutes more. Turn off heat and stir in 1 TBSP water (2 TBSP for 4 servings).

• Sprinkle pulled pork mixture with mozzarella. Cover and let stand until cheese melts, 1-2 minutes. (Keep covered until ready to serve.)

• Meanwhile, halve ciabattas and toast until golden.