Portuguese Pork Bifana Sandwiches with Pickles

Ingredients

• 10 oz pork loin, thinly sliced
• 2 crusty rolls
• 2 garlic cloves, minced
• 1 tsp sweet paprika
• 1 tsp Dijon mustard
• 1/4 cup chicken stock
• 1 tbsp olive oil
• 1/4 small onion, thinly sliced
• 1/4 cucumber, thinly sliced
• 1 tbsp cider vinegar
• 1 tsp sugar
• Salt and black pepper

Steps

1. Toss onion and cucumber with vinegar, sugar and a pinch of salt; set aside to pickle.
2. Season pork with garlic, paprika, mustard, salt and pepper.
3. Heat oil in a skillet and brown pork in batches until it reaches 145F, then transfer to a plate.
4. Add stock to the skillet and scrape up browned bits; return pork just long enough to coat.
5. Warm rolls and fill with the saucy pork.
6. Drain pickles slightly and add them to the sandwiches before serving.

Allergen note: Contains gluten and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.