• 1 tablespoon extra virgin olive oil (EVOO)
• 1/4-1/3 pound chorizo, casing removed (about 1 cup), finely chopped
• 1 pound ground pork
• 1 onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon allspice (1/3 palmful)
• 2 teaspoons paprika (2/3 palmful)
• 2 teaspoons coriander (2/3 palmful)
• Salt and pepper
• 2 tablespoons light or dark brown sugar
• 1 tablespoon Worcestershire sauce (eyeball it)
• The zest and juice of 1 lime
• 1 cup chicken stock
• 1 can tomato sauce (8 ounces)
• 4 Portuguese rolls or sub rolls
• 4 deli-cut slices Swiss cheese
• 4 large dill or half sour pickles, chopped
• 1 bag plantain or other exotic chips

Heat the EVOO in a large skillet, one turn of the pan, over medium-high heat. Brown the chorizo for 2 minutes, then add the pork and brown and crumble it, 3-4 minutes. Add onion and garlic. Season the mixture with allspice, paprika, coriander, salt and pepper. Cook for 5 minutes, then add the sugar and Worcestershire sauce and the zest and juice of one lime. Turn to distribute, then stir in stock and tomato sauce. Simmer a couple of minutes.

Split and lightly toast rolls under hot broiler. Slop the mixture into rolls, then melt the Swiss cheese over top. Scatter chopped pickles on the sammies and serve with a few plantain or exotic chips alongside.

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