• Wash and dry produce.

• 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.

• Spread lime mayo onto cut sides of top ciabatta halves. Top bottom ciabatta halves with cheesy pulled pork and pickled green pepper (draining first). Close sandwiches and divide between plates. Serve. ***Pulled Pork is fully cooked when internal temperature reaches 160°.***