These sloppy Cubanos are perfect a quick weeknight supper…
Did everyone have a great Fourth of July? I surely hope so It was hotter than heck here on the East coast. We spent Monday and Tuesday in Boston and the sun and heat was enough to almost knock you out. Although even with all that heat I had a great time. I think I could very happily live the rest of my years living in Boston. Now if I could just figure out how to make my millions to afford a house in Back Bay…
Now onto this delicious sandwich. This is a fantastic quick and easy sandwich to make during the week. It’s just like a Sloppy Joe but with a few flavor changes. Chorizo, coriander and lime are all brought to the party. My favorite part about the sandwich is topping it with crisp cold pickles. It’s a total party in the mouth The original recipe called for cheese on the sandwich but I left it off because I prefer this sandwich without cheese. Enjoy!!!
1 tablespoon extra-virgin olive oil
1/4 to 1/3 pound chorizo - casing removed, finely chopped
1 pound ground pork
1 onion - finely chopped
2 cloves garlic - grated or finely chopped
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon allspice
Salt and pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Zested peel and juice of 1 lime
1 cup chicken broth
One 8-ounce can tomato sauce
4 Portuguese rolls
4 deli slices Swiss cheese
3 to 4 large dill or half-sour pickles - chopped
Source: Rachael Ray
In a large skillet, heat the olive oil, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, stirring, until browned, 2 minutes. Add the pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander and allspice; season with salt and pepper to taste and cook for 5 minutes. Add the brown sugar, Worcestershire sauce, lime zest and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sandwiches, cover with the roll tops and enjoy.
Source: Rachael Ray