Sloppy Cubanos

A Rachael Ray recipe. We used Provolone cheese, and ate pickle spears on the side. Chopped pickles on the sandwiches didn’t sound so good. We also substituted lemon juice for lime juice to eliminate another trip to the store.

1 tablespoon extra-virgin olive oil (EVOO)
1/4 to 1/3 pound chorizo, casing removed, finely chopped (about 1 cup)
1 pound ground pork
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
2 teaspoons paprika (about 2/3 palmful)
2 teaspoons ground coriander (about 2/3 palmful)
1 teaspoon allspice (about 1/3 palmful)
Salt and pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce (eyeball it)
Grated peel and juice of 1 lime
1 cup chicken broth
One 8-ounce can tomato sauce
4 Portuguese rolls or submarine rolls, split
4 deli slices Swiss cheese
3 to 4 large dill or half-sour pickles, chopped


1. In a large skillet, heat the EVOO, 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 peel and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
2. 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 sammies, cover with the roll tops.