Sloppy Cubanos (Cuban Cousin to Joe)

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  • Yield: 4 servings
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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


  1. Preheat the broiler.
  2. 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.
  3. 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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