Sandwich Spotlight: Volume 2

Well it appears my skills are good enough that a running segment is warranted (#humblebrag). While wasting a little time on the internet at work last week, I came across a Top 10 sandwiches in the world list. At first I was skeptical but then I got a look at some of this beauties and they looked slap-your-mother good. The one that really caught my eye (or appetite) was the cemita.

Cemita: marinated fried pork, shredded queso, avocado, adobe sauce

This is a Mexican sandwich hailing from the city of Puebla. There seem to be several takes on this (and several meats used) but I decided I wanted to make the most authentic version possible. Actually the best “recipe” I found was a video from Diners, Drive-in’s and Dives when Guy visited a restaurant named Cemitas Puebla in Chicago. The owners are obviously native Poblanos.

Since I went with a video/secret recipe, there are no measurements for this recipe but I can give you estimates for what I used:

Ingredients:
Boneless pork chops (tenderized and flattened out)
White onion
3 garlic cloves
Cloves
Black pepper
Salt
Milk
Bread crumbs
Avocado
Queso Qaxaca (basically queso fresco so you can use that too)
Chipotle peppers in Adobo sauce (canned)
Kaiser or sesame rolls

Directions:
Combine about a 1/4 of the white onion (chopped), 3 garlic cloves, and dash of cloves, a TBS or so of black pepper (I’d say a little more), dash of salt, a about 2 cups of milk, and a cup of bread crumbs. Blend these ingredients and place the tenderized pork chops in the mixture to marinate for 20-30 minutes.

Once marinated, heat some olive oil in a skillet or cast-iron pan. Cover the marinated pork chops in bread crumbs and fry 4-5 minutes until cooked through (depends on thickness). While the pork chops are cooking, lightly toast the rolls. Then, top the bottom half of the roll with some mashed avocado and chipotle peppers in adobo sauce (be light with these if you can’t handle spicy). Once the pork chops are cooked place on top of the avocado and peppers, then top with some thin shavings of the Queso Oaxaca. This is supposed to be then topped with leaves of Papalo, which is a spice I just couldn’t find. This prevented it from being completely authentic but certainly didn’t stop it from being delicious. I highly recommend this sandwich and playing around with your own take on it. Enjoy!

– Guest post by Bryan

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