For chimichurri quick pickle: Shave cucumber into thin ribbons using a vegetable peeler. Combine red wine vinegar, lime juice, Chimichurri Dry Marinade, sugar, and salt in a small sauce pot and bring just to a simmer over medium heat. Remove from heat and add cucumbers, pressing gently to submerge. Leave to pickle at least 10 min.
For 'cue-bano: Mix 'Cue Glue and mayonnaise in a small bowl. Slice bolillo rolls in half, smash each half flat to about 1/2-inch thick with your hands, and spread 'Clue Glue mixture on cut-side. Heat a large, lightly greased skillet or grill pan over medium-high heat. In batches if necessary, place rolls cut-side down on the skillet and press them down with a spatula. Cook for 2 to 3 min., or until golden brown. Transfer to a plate and spread with more 'Cue Glue mixture. In batches if necessary, add Canadian bacon to hot skillet in a single layer and cook 1 to 2 min., or until lightly browned all over. Flip and place a slice of Swiss cheese on top of each piece of Canadian bacon. Cook for another 2 to 3 min., or until bottom is browned and cheese is melted. Place 3 to 4 pieces of Canadian bacon on the bottom half of each roll and top generously with pickles. Top with the other half of the roll and serve immediately.