| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1/4 to 1/3 pound chorizo, casings removed and finely chopped, about 1 cup
- 1 pound ground pork
- 2 garlic cloves, grated or finely chopped
- 1 teaspoon ground allspice
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- Salt and freshly ground black pepper
- 2 tablespoons light or dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 lime, zested and juiced
- 1 cup chicken stock
- 1 (8-ounce) can tomato sauce
- 4 Portuguese rolls or sub rolls
- 4 deli-cut slices Swiss cheese
- 4 large dill or half sour pickles, chopped
- 1 bag plantain chips or other exotic chips
Instructions
- Preheat the broiler.
- Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until browned, about 2 minutes, then add the pork. Cook the pork for 3 to 4 minutes, crumbling it with a wooden spoon, add the onions and garlic, and season the mixture with the allspice, paprika, coriander, salt and pepper. Cook the mixture for 5 minutes then add the sugar, Worcestershire, and lime zest and juice. Mix well to distribute the flavors, then stir in stock and tomato sauce. Bring to a bubble and simmer for a couple of minutes.
- Split the rolls and toast lightly under the broiler. Load the saucy meat mixture onto the rolls and top each with a slice of Swiss cheese. Return to the broiler for a minute to melt the cheese. Sprinkle with the chopped pickles and serve the sammies with a few chips alongside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 889 |
| Total Fat | 52 g |
| Saturated Fat | 20 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 44 g |
| Cholesterol | 138 mg |
| Sodium | 2099 mg |
Reviews
I make this when I want something different with my sloppy joes. It is so good. I grew up in Florida and Cuban sandwiches are quite popular. This has those familiar flavors. I put corn chips on mine because it was the only chip I had. Next time I will skip the but and pour the meat all over the corn chips and dot it with pickles. The flavors are amazing. The coriander and allspice come shining through. This is a winner.
Her cookbook calls for one finely chopped onion to be added with the garlic and spices. This is a family favorite!
Far and away my favorite Rachael recipe. I use the full chicken stock amount and cook it a little bit longer which allows the flavors to meld. Don’t skip the pickles!!
Awesome dish. Quick and easy to make, very fragrant and full of spanish/cuban flavor. I make this recipe all the time. The recipe calls for a cup of chicken stock, but I end up using only about 1/2 cup, as the sauce can be too thin with the full amount. Great with mustard!
very quick and tasty beyond belief. I saw rachel make this at the miami food festival and thought it looked good . But final result was much better than anticpated . A rarity with most recipes