Meaty Mexican Sandwiches Recipe

Be the first to add a review
Publisher Photo
I like to serve these hearty sandwiches on Super Bowl Sunday along with a green salad, rice and beans. Everyone raves about the great combination of flavors and textures.
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 6 servings


  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 3/4 cup ketchup
  • 1/2 cup raisins
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin
  • Pinch ground cloves
  • 1/2 cup slivered almonds, toasted
  • 6 hard rolls, split
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 cups shredded lettuce

Nutritional Facts

1 each: 495 calories, 25g fat (11g saturated fat), 80mg cholesterol, 973mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 27g protein.


  1. In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Drain. Stir in the ketchup, raisins, vinegar and seasonings. Cover and simmer for 20-25 minutes, stirring occasionally. Stir in almonds.
  2. Hollow out the top and bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Fill each roll with about 1/2 cup meat mixture. Top with cheese and lettuce; replace top of roll. Yield: 6 servings.
Originally published as Meaty Mexican Sandwiches in Country Pork 1996, p26

Reviews for Meaty Mexican Sandwiches

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image