Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino"

Name: How to cook Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino" - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Raymond Tapia

Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino"

This sandwich was inspired by the classic Cuban Sandwich. I decided to infuse it with some latin flavors from my heritage and deliver big deli flavor, straight from the grill.

Ingredient

Food ration :

3 servings

Cooking time :

45 mins

pork loin ( back ribs cut )

mini red peppers

2 small

garlic cloves

6 tsp

mayonnaise

red wine vinegar

olive oil, extra virgin

1 packages

crusty hoagie rolls

1 packages

shredded lettuce

1 large

tomato

1 lb

capicola

Cooking instructions

* Step 1

The base of this sandwich is the cumin crusted pork loin. Let's prep! 3 finger pinch of salt, followed by a dash of black pepper both sides of the pork loin. Now to build the crust. Liberally season both sides of the meat with cumin. Cover the meat with spice until all you see is cumin. Press the meat down with a patting motion so the cumin adheres. I always let my meat sit 24 hours before cooking, but let this rub sit at least 2 hours.

* Step 2

Let's build the roasted red pepper mayo. Start with the 6 tsp of mayo, add in 2 cloves minced garlic, salt and ground black pepper to taste. Refrigerate. We'll add in the roasted red peppers in a bit.

* Step 3

Ok . Let's keep it grill. Toss the pork over hot coals. Put the 6 mini peppers on the grill slightly off the direct heat. Now we want to sear the pork on both sides. Building a nice crust. About 6 minutes both sides.

* Step 4

After the crust on the pork is nice and set. Move the pork off of direct heat. Place the peppers over direct heat and finish charring.

* Step 5

Now that we have the peppers charred, let's pull them off the grill and mince them. Fold them into the mayo. Now we have roasted red pepper mayo!

* Step 6

The meat is now ready. Grill marks and perfectly moist. Let's get it to the cutting board. Before we slice the meat let's toast our nice hoagie rolls! On the grill face down. While they toast let's slice our pork nice and thin.

* Step 7

Our pork is sliced perfectly thin. Let's build our sandwich.

* Step 8

Layer the flavor. Liberally spread the roasted red pepper mayo on the bottom bun. Then place 2 slices of tomato. Pile on some beautiful grilled pork. Then lay on a handful of sliced capicola. Top with swiss cheese. Spread on some shredded lettuce. Drizzle with olive oil and pour on the red wine vinegar. We have "El Cumino".