Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil, once around the pan

  2. 1/4 to 1/3 pound chorizo, casings removed and finely chopped, about 1 cup 1 pound ground pork

  3. 2 garlic cloves, grated or finely chopped

  4. 1 teaspoon ground allspice

  5. 2 teaspoons paprika

  6. 2 teaspoons ground coriander Salt and freshly ground black pepper

  7. 2 tablespoons light or dark brown sugar

  8. 1 tablespoon Worcestershire sauce

  9. 1 lime, zested and juiced

  10. 1 cup chicken stock

  11. 1 (8-ounce) can tomato sauce

  12. 4 Portuguese rolls or sub rolls

  13. 4 deli-cut slices Swiss cheese

  14. 4 large dill or half sour pickles, chopped

  15. 1 bag plantain chips or other exotic chips

Instructions Jump to Ingredients ↑

  1. 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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