Meaty Mexican Sandwiches Recipe

Publisher Photo

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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeaty Mexican Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review