Smothered Hard Roll Sandwiches


Slideshow: More Sandwich Recipes


  • Servings: 6

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  • 18 small chapatas (rectangular hard rolls), or 3 pieces of baguette
  • 1 garlic clove, peeled
  • Olive oil
  • Black pepper, freshly ground
  • 1 pound of pork loin
  • 3 1/3 pound coarse or kosher salt (to cover the pork loin)
  • 1/2 cup water
peanut sauce
  • 1 1/2 cups water
  • 8 fresh arbol chiles, washed
  • 8 dried arbol chiles, washed
  • 4 garlic cloves, peeled
  • 1/2 onion, quartered
  • 1/4 cup vinegar
  • 1 cup shelled peanuts, lightly roasted
  • Salt and black pepper, freshly ground
tomato-arbol chile sauce
  • 1/2 pound ripe plum tomatoes
  • 1/2 medium white onion, left whole, plus 1 medium white onion, chopped
  • 1 1/2 garlic cloves
  • 16 dried arbol chiles—stemmed and lightly roasted
  • 2 tablespoons olive oil (for sprinkling over chiles)
  • 1 1/2 cup chicken broth, reduced
  • 1/2 cup white vinegar
  • 2 teaspoons oregano leaves, dried
  • 1/2 teaspoon cumin seeds
  • Salt and black pepper, freshly ground
  • 3 cups water
  • 1/2 medium white onion, sliced
  • 2 garlic cloves, peeled
  • 1/4 pound dried pinto beans, picked over, rinsed and soaked
  • Salt
  • 1/4 cup oil
  • 1 slice white onion
  • Black pepper, freshly ground

How to make this recipe


    Preheat oven to 400°. In a molcajete (volcanic stone mortar), grind the garlic clove with a little olive oil and black pepper to create a smooth rub. Place the pork loin on a baking dish and evenly spread the rub over the pork. Allow to marinate for 1/2 hour. Mix the coarse salt with 1/2 cup water to produce a rough paste. Spread the paste over the pork loin and bake for 1 hour, or until the meat is tender but cooked. Remove the pork loin from the oven and allow the meat to stand for 1/2 hour. Remove the layer of baked salt on the surface of the pork and cut into thin slices.


    Place the water in a medium saucepan and bring to a boil. Add the fresh and dried arbol chiles, garlic cloves and onion to the pan and cook for 10 minutes. Remove from heat and transfer the chiles, garlic and onion to a blender or food processor and puree along with 1 cup of the cooking water. Add the vinegar and the roasted peanuts and puree until a smooth sauce forms. Season with salt and pepper.


    Preheat a heavy comal or frying pan. Roast the tomatoes until the skin is charred. Carefully peel the charred skin off the tomatoes. Roast the onion and garlic at the same time until lightly charred. Place the chiles on the comal or in the frying pan and sprinkle with the olive oil. Roast the chiles until very lightly browned; be careful not to char the chiles or they will give the salsa a bitter flavor. Place the roasted tomatoes, onion, garlic and chiles in a blender or food processor. Add the raw onion, reduced broth and vinegar and puree. In a molcajete, grind the oregano leaves and cumin seed by hand and add to the salsa. Season to taste with salt and pepper.


    Heat a cazuela (clay pot) and add the olive oil. Transfer the pureed salsa to the cazuela and cook for about 10 minutes, or until the sauce is thickened.


    In a pressure cooker, combine the water, onion, garlic, soaked beans and salt. Cook for 45 minutes. Remove from the heat and allow the pressure to drop before removing lid.


    Mash the beans until they form a thick puree. Heat a medium-large frying pan. Add the oil and sauté the slice of onion until golden brown. Add the beans and cook over medium heat. Season with salt and pepper.


    Slice the rolls open and remove the dough in the center. Spread the bread with the refried beans. Place a slice of pork loin in the middle of the sandwich. Transfer the sandwiches to a platter or plates and serve with the peanut sauce and the tomato-chile arbol sauce.

Contributed By Published September 2012

503686 recipes/aspen-2004-smothered-hard-roll-sandwiches 2013-12-06T23:49:47+00:00 Patricia Quintana roasting|game-day|latin-american|mexican|sandwiches|6|make-ahead|web-exclusive|lunch september-2012,sandwich,patricia quintana,pork sandwich,pork tenderloin,mexican sandwich,roasted pork recipes,aspen-2004-smothered-hard-roll-sandwiches 503686

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