Sloppy Cubanos (Cuban cousin to Joe)

4 servings
  • 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
  • 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.

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