Recipe: Yummy Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino"

Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino". Liberally spread the roasted red pepper mayo on the bottom bun. Pile on some beautiful grilled pork. Then lay on a handful of sliced capicola.

Combine the mustard, mayonnaise, sugar, vinegar, celery seed, pepper and salt to taste. Toss the cabbage and red pepper with enough dressing to coat. For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. You can cook Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino" using 14 ingredients and 8 steps. Here is how you cook that.

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

1. You need 1 of pork loin ( back ribs cut ).
2. Prepare 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. It's 1 of olive oil, extra virgin.
7. You need 1 packages of crusty hoagie rolls.
8. Prepare 1 packages of shredded lettuce.
9. You need 1 large of tomato.
10. Prepare 1 lb of capicola.
11. Prepare of spices.
12. Prepare of salt.
13. Prepare of ground black pepper.
14. It's of ground cumin.

Fried pork chop jalapeno onion and cheese sandwich step by step. Get a frying pan add oil start heating oil while oil is. Get pork tenderloin recipes for your next meal or dinner from Taste of Home. Taste of Home has pork tenderloin recipes including grilled pork tenderloin, pork roast tenderloin, stuffed pork tenderloin, and more pork tenderloin recipes.

Grilled Pork Sandwich with Roasted Red Pepper Mayo "El Cumino" step by 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..
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"..

The sandwiches were made available starting this week on Monday. The Red Bell Pepper Grilled Chicken Sandwich gains it namesake from a roasted red bell pepper sauce and is served simply with lettuce and cheddar cheese. The Basil Grilled Chicken Sandwich features a basil pesto with lettuce, tomatoes, and a mayo-mustard blend. Bring to a boil, then remove from the heat. Line a medium pan with foil and place both whole peppers with stems attached onto the pan.