8 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise, divided
1 Tbsp. chopped fresh cilantro
1 clove garlic, finely chopped
2 tsp. chipotle peppers in adobo sauce
8 slices Italian bread
4 ounces thinly sliced Swiss cheese
4 ounces thinly sliced deli roast pork loin
Dill pickle slices
Combine 4 tablespoons Hellmann's® or Best Foods® Light Mayonnaise, cilantro, garlic and chipotle in small bowl; set aside.
Arrange bread on flat surface, then evenly spread with mayonnaise mixture. Evenly top 4 of the bread slices with cheese, pork and pickles. Top with remaining bread, mayonnaise-side-down.
Evenly spread remaining 4 tablespoons Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until golden brown and cheese is melted, about 6 minutes.