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

1. In a large skillet, heat the olive oil over medium-high heat.

2. Add chorizo and cook, stirring, until browned, 2 minutes.

3. Add pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes.

4. Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes.

5. Add brown sugar, Worcestershire sauce, lime zest, and lime juice, and mix well.

6. Stir in chicken broth and tomato sauce and simmer for a couple of minutes.

7. Lightly toast the rolls.

8. Pile the meat mixture onto the roll bottoms. Cover with swiss cheese and broil until melted, about 30 seconds.

9. Scatter the pickles on the sandwiches, cover with roll tops, and serve.

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