Mexican style pork sandwiches

I still have lots of roast pork left from Saturday’s dinner. I made a pork sandwich on Sunday, just like it was a turkey sandwich, with lettuce, tomato and mayonnaise. On Sunday, I also made pasties with some of the pork. On Monday, it was more pasties. 

A couple of nights ago, I decided to make a Mexican style sandwiches. Ok, maybe these aren't authentically Mexican, but they were tasty. I admit, there isn’t much to this recipe. It goes together quickly.

If you want to avoid the heat, use bell peppers, and enchilada sauce instead of the jalapeños and Herdez salsa. I’m going to skip some of the measurements because, well, this is a sandwich. You’ll figure it out. This recipe is for two sandwiches.

Olive oil

A bunch of thin slices of roast pork

2 large jalapeños (or 1 bell) cut into strips

1 large shallot, sliced and minced

Thyme

Cajun seasoning

About a cup of Herdez 5 Chile Salsa

Large hamburger buns

Several slices of Cheddar cheese

Preparation

Pre heat the oven to 350º. Heat a large cast iron skillet and add enough olive oil to coat the bottom. Add the jalapeño strips and the minced shallots. Stir that and set a skillet lid, that just fits inside the cast iron pan (not on it), so it nests over the peppers and shallots. Let those steam a few minutes. Place two large hamburger buns in the oven to warm, and to crisp up the outside.

Thinly slice a bunch of roast pork, enough for two large sandwiches. When in doubt, slice some more. Evenly distribute the pork slices on top of the peppers, covering them completely, but together enough that the lid will still fit over the pork, and touch the bottom of the cast iron pan. Let the pork and vegetables steam for about five minutes, until they are piping hot.

Pour the Herdez salsa over the pork. Season it with a sprinkle of thyme and some cajun seasoning. Return the lid so the salsa gets to steam as well. Finally, stir it all together, and make sure all the pork slices are completely coated in the sauce.

Remove the hamburger buns from the oven and set them on an oven proof plate. Place a slice of cheddar on the bottom half of each bun. Pile half of the pork mixture on the cheese of the first bun. Get lots of sauce too. Place a slice of cheddar on that. Repeat with the second sandwich. Make sure all the sauce is on the sandwiches. Top the sandwiches with top half of the buns. Place the plate with the two sandwiches in the oven, so the cheese is completely melted, and you are ready to serve.

Serving

I served my sandwiches very simply, with a pickle wedge. I also made a huge tossed salad. I opened a bottle of ice cold Vinho Verde wine and sat down to a feast.