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If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years. Every week. I would say every day, but that wouldn’t leave me much time for grilling burgers and such. The meat mixture is just incredible. The ingredient list may look like, but there’s nothing that’s hard to find on it.
These sloppy Cuban sandwiches were messy. Sloppy. You pick one up and you never set it down until it’s all gone. The meat has a bit of kick, but not much, and it’s offset by the cool crunchiness from the pickles. These may well be the perfect sandwiches.
I also make another great take on a sloppy Joe that uses chorizo called, well, a Chorizo Sloppy Joe. My Big Daddy’s Sloppy Joe is something a bit more traditional but with more grownup flavors. I’m a big Sloppy Joe fan!
I like to use my good ole trusty Dutch oven to make these sandwiches and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Sloppy Cuban Sandwiches
- 1 tablespoon extra-virgin olive oil
- 1//3 pound Mexican chorizo
- 1 pound ground pork
- ½ medium white onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground allspice
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- kosher salt
- round black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 lime zested and juiced
- 1 cup chicken stock
- 1 8-ounce tomato sauce
- 6 sub rolls
- 6 slices Swiss cheese
- 6 dill pickles chopped
- Heat the olive oil in a large skillet over medium-high heat.
- Crumble in the chorizo and ground pork.
- Add the onion, garlic, allspice, paprika, coriander and salt and pepper.
- Cook for 5 or so minutes or until the meat starts to brown.
- Add the brown sugar, Worcestershire sauce and the lime zest and lime juice. Stir well.
- Stir in the chicken stock and tomato sauce.
- Bring to a slow simmer and let cook for 5 minutes, stirring often.
- Place a slice cheese onto each roll (having it on the bottom will slow the lovely juices from making your bread soggy… but not for long!).
- Top with a generous amount of the meat mixture.
- Place under the broiler for a few minutes until the buns starts to brown and the cheese is melted.
- Top with some chopped dill pickle and serve.
Nutritional values are approximate.