Sunday, January 27, 2008

Cuban Picillo Sandwiches (Less than 20 minutes)

Last night, we made these sandwiches for dinner. We thought they would be fun to eat while we watched The Simpson's Movie. I also made some baked sweet potato fries. The sandwiches are supposed to be made with ground pork but I couldn't find any at my grocery store. They had ground lamb and ground veal but no ground plain pork. They also had bulk Italian sausage and other types of bulk sausage which are of course, ground pork. But, they have other spices in them. Anyway, I substituted ground turkey for the ground pork. I'm sure that the ground pork would taste even better. Hopefully, the next time I make these sandwiches, I'll be able to find the ground pork. My plan is to use half ground turkey and half ground pork (they'll be slightly healthier!). Also, the original recipe called for raisins. Neither MTH nor myself like raisins so we left them out. If you like raisins, then you may want to try them. You add 1/2 cup golden raisins with the spices and the tomatoes.

Adapted from Cooking Light, October 2005

1 medium onion, chopped
1 garlic clove, minced
1 pound lean ground turkey
1 tablespoon chili powder
2 tablespoons red wine vinegar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pimiento-stuffed green olives
8 (1 1/2-ounce) whole wheat hamburger buns

Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Toast the needed buns. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.

We had leftovers which I'm sure will taste even better on Monday.

No comments: