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Cuban Picadillo Sandwich (Cuban Sloppy Joes)

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This was a bit of a departure from recipes that I normally pick out for Abe because of the raisins and olives.  But I'm glad I did.  Murmurs of "MmmmmmM!" were uttered throughout his 3 (three!) sandwiches.

This recipe originally called for ground pork, but I had trouble finding that in the store, so I went with ground turkey.  The raisins and olives play off of each other, while the pumpkin pie spice gives it depth of flavor.

I found this recipe on CookingLight.com.

Enjoy!

Cuban Picadillo Sandwiches (Cuban Sloppy Joes)


1 1/2  cups  chopped onion (about 1 medium)
1  teaspoon  minced garlic
1  pound  lean ground pork
1/2  cup  golden raisins
1  tablespoon  chili powder
2  tablespoons  red wine vinegar
1  teaspoon  pumpkin pie spice
1/2  teaspoon  salt
1  (28-ounce) can diced tomatoes, drained
1/4  cup  sliced pimiento-stuffed green olives
8  (1 1/2-ounce) whole wheat hamburger buns, toasted

Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.

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