Categories: Hot Sandwich, Main Dish, Pork, Rachael Ray
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4-1/2 lb chorizo sausage, casing removed, finely chopped (about 1 cup)
- 1 lb ground pork
- 1 onion, finely chopped
- 2 garlic cloves, 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
- 1 lime, juice and zest of
- 1 cup chicken broth
- 1 (8 ounce) can tomato sauce
- 4 Portuguese rolls, split
- 4 slices swiss cheese
- 3 -4 large dill pickles, chopped
Directions
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In a large skillet, heat the olive oil over medium-high heat.
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Add chorizo and cook, stirring, until browned, 2 minutes.
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Add pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes.
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Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes.
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Add brown sugar, Worcestershire sauce, lime zest, and lime juice, and mix well.
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Stir in chicken broth and tomato sauce and simmer for a couple of minutes.
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Lightly toast the rolls.
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Pile the meat mixture onto the roll bottoms. Cover with swiss cheese and broil until melted, about 30 seconds.
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Scatter the pickles on the sandwiches, cover with roll tops, and serve.