Recipe of Ultimate Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino"

Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino" Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Liberally spread the roasted red pepper mayo on the bottom bun. Pile on some beautiful grilled pork.

Here is the best “Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino"" recipe we have found so far. This is gonna really delicious.

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

1. Prepare 1 of pork loin ( back ribs cut ).
2. Make ready 6 of mini red peppers.
3. It’s 2 small of garlic cloves.
4. Prepare 6 tsp of mayonnaise.
5. It’s 1 of red wine vinegar.
6. Take 1 of olive oil, extra virgin.
7. Take 1 packages of crusty hoagie rolls.
8. Prepare 1 packages of shredded lettuce.
9. Prepare 1 large of tomato.
10. It’s 1 lb of capicola.
11. It’s of spices.
12. It’s of salt.
13. Prepare of ground black pepper.
14. Take of ground cumin.

Sometimes I also add caramelized onions.The sandwiches are especially good with garlic mayo.Have fun experimenting with your own variations. —Katherine White, Clemmons, North Carolina Grind fennel seeds and red pepper in spice mill or with mortar and pestle until coarsely ground.If there are any large thick sections of meat, score them with a knife.

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

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

Serve pork on rolls with lettuce and mustard horseradish sauce.In small bowl, mix chili powder, cumin, brown sugar, garlic powder and red pepper.The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family.

And it's very easy to make: just stuff soft, baguette-like bread with roast pork, Swiss cheese, and dill pickles.I decided to pair this chipotle mayo with a shrimp sandwich.I spread some butter (duh!) on a piece of bread, put down some broccoli slaw for crunch, arranged the shrimp on top, and spread the chipotle mayo on the other slice of bread.I think this would also be excellent on a pulled pork sandwich or even a burger.Spread mayonnaise onto one side of each slice of bread.