Gloria Estefan's Sloppy Cubanos

Saw this in my new RR mag. and it sounded delish to me, so wanted to pass it along on (with, as always, my changes denoted by an asterisk*)
(makes 4)

1 T. EVOO
1/4-1/3 lb. cured chorizo sausage, casing removed and finely chopped (about 1 cup)
1 lb. ground pork
1 sweet* onion, finely chopped
2 cloves of garlic, grated
2 t. smoked* paprika
2 t. ground coriander
1 t. ground allspice
Kosher* salt and freshly* ground pepper
2 T. (packed) brown sugar
1 T. Worcestershire sauce
Zest and juice of 1 lime
1 cup low sodium* chicken stock
1 can (8 oz.) tomato sauce
4 Portuguese rolls or other sub rolls, split
4 deli-cut slices aged* Swiss cheese
4 large dill or half-sour pickles, chopped
1 bag plantain or other chips

Preheat the broiler. In a large skillet, heat the olive oil over med.-high. Add the chorizo and cook, stirring often, until browned, about 2 mins. Add the pork and cook, crumbling it with a spoon, until browned, 3-4 mns. Stir in the onion, garlic, paprika, coriander, and allspice; season with S&P, and cook 5 mins. Stir in the brown sugar, Worcestershire, lime zest, and juice. Stir in the stock and tomato sauce and simmer for a couple of mins. to thicken. Lightly toast the rolls under the broiler. Pile the meat mixture on to the roll bottoms. Top with the cheese and broil until the cheese melts, about 30 seconds. Top with the pickles and roll tops. Serve with plantain chips, and plenty of napkins*!!

"The setbacks of life can teach us to wait upon the Lord for His help and strength."

Happy Friday, and have FUN!!

Love,

MM