This sandwich is loosely adapted from one by Rachel Ray. It makes a wonderful and fast lunch or dinner with plenty of great flavor. A must-try!
Sloppy Cubanos
Adapted from Rachel Ray
Ingredients:
2 tbsp dried minced onion
3/4 tsp ground cumin
1/2 tsp black pepper
1/2 tsp Mexican oregano
1/2 tsp ground coriander
2 tbsp lime juice (from about 1 lime)
1/4 cup orange juice (from about 1 small orange)
14.5 oz can diced tomatoes (with the liquid)
1 lb ground pork
1/4 cup dry sherry
1 tbsp brown sugar
1 tsp minced garlic
1 cup chicken broth
Salt
2 tbsp mayonnaise
1 tbsp yellow mustard
4 hamburger or sandwich rolls
4 tbsp dill relish
4 oz deli-sliced ham, chopped small
4 deli slices of Swiss Cheese
Directions:
1. In a small bowl, combine the onion, cumin, pepper, oregano, and coriander. Set aside.
2. In a small bowl, combine the lime and orange juice. Set aside.
3. Pulse the diced tomatoes with liquid in a food processor until no large pieces remain. Set aside.
4. Place a large skillet over medium-high heat. Once hot, add the pork. Cook, crumbling as you go, until the meat is browned.
5. Add the sherry and cook until most of the liquid is reduced.
6. Add the tomato, brown sugar, garlic, and the herbs and spices. Cook, stirring occasionally, until much of the liquid has reduced.
7. Add the chicken stock and lime-orange juice. Bring the mixture to a boil, reduce the heat to low, and simmer until much of the liquid has reduced and the mixture has thickened to the desired consistency. Salt to taste.
8. In a small bowl, stir together the mayonnaise and mustard.
9. Spread the mayo-mustard on both halves of each bun. Spread about 1 tbsp of dill relish on each bun top.
10. Preheat the broiler to high.
11. Place the bun bottoms on a baking sheet, Divide the meat mixture evenly over the bun bottoms. Top each with 1/4 of the chopped ham and one slice of cheese.
12. Broil the loaded bun bottoms until the cheese melts (watch closely - this will happen quickly).
13. Place the bun tops on top and serve!
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