Ingredients Jump to Instructions ↓

  1. Pork & chorizo patties

  2. 600g pork mince

  3. 1 Tbsp Spanish paprika

  4. 3 cloves garlic, finely chopped

  5. 1 Tbsp ground cumin

  6. 1 tsp ground chilli powder

  7. 1 egg, beaten

  8. 50g breadcrumbs, mixed with

  9. 1 Tbsp sesame seeds

  10. 1 Tbsp chopped flat-leaf parsley

  11. 100g red kidney beans, drained and rinsed

  12. 2 Tbsp olive oil

  13. 100g chorizo sausage, minced or finely chopped

  14. Grilled pineapple

  15. 4 fresh or canned pineapple rings

  16. 1 tsp honey

  17. 1 tsp lime juice

  18. To serve 4 slices aged cheddar

  19. 2 Italian schiacciata flatbreads or Turkish pide, cut into 4 pieces

  20. 4 Tbsp good-quality pickle

  21. 4 lettuce leaves

  22. 8 slices tomato

  23. 8 olives and small skewers

  24. American yellow mustard

Instructions Jump to Ingredients ↑

  1. Cuban-style pork & chorizo sandwich with grilled pineapple & pickle For the patties, combine all ingredients, except olive oil and chorizo, in a bowl and season. Heat oil in a frying pan, toss in chorizo and cook for 4-5 minutes on low heat. Leave to cool, then mix in with patty mixture. Mould meat mixture into 4 small equal-sized patties and then refrigerate for 15 minutes.

  2. Brush pineapple rings with honey and lime juice and then grill on the barbecue on both sides. Set aside.

  3. Cook patties on a preheated barbecue hotplate for 8-10 minutes on each side or until cooked to your liking. Rest meat for 4-5 minutes. Place a slice of cheese on top of each patty so the cheese softens.

  4. Cut the bread in half and place on barbecue grill just to colour. Spread 1 Tbsp pickle on each sandwich base, then top with lettuce, tomato slices, a meat patty and grilled pineapple. Spread other half of bread with mustard and place on top of sandwich. Put 2 olives on each skewer, if using, and push through sandwich to secure. Serve.

  5. From Taste magazine, January/February 2010.


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