Mezclajeté® Carnitas Dip Sandwich

December 3, 2019 by mezcla

Yields4 Servings
This carnitas sandwich is a cross between a Cheesesteak and French Dip.
1 Baguette, cut into 4 sections (each approx. 6” long)
16 oz Carnitas, cooked
1 medium Red Bell Pepper, cut into strips
1 medium Green Bell Pepper, cut into strips
½ Onion, cut into slices
8 slices Pepper Jack Cheese
Butter at room temp
Mezclajete® Especial Salsa Picante - garnish
Mezclajete® Dipping Sauce:
½ cup Chicken Broth or Chicken Stock
½ cup Water
3 tbs. Mezclajete® Especial Salsa Picante
1 tbs. Agave Syrup

Cut each baguette section lengthwise and lightly butter the inside, top and bottom. Place each section, butter side down on griddle until lightly toasted. Set toasted baguette sections aside. Sauté red and green bell peppers with onion slices on griddle until soft, approximately 1-2 minutes. Next, add the carnitas to the onion and peppers and cook until meat is thoroughly heated.

While the meat is cooking, put all the ingredients for the dipping sauce into a small saucepan, whisking until the agave syrup has dissolved. Place pan over low heat to slowly warm sauce. Please Note: Do Not bring to a boil or the dipping sauce can be bitter.

Cut the slices of pepper jack cheese on the diagonal and place 4-half slices of cheese into each baguette. Fill each baguette with the carnitas, peppers and onions. Squeeze Mezclajete® Especial Salsa Picante over the top of the sandwich. Stir Mezclajete® Dipping Sauce and ladle into small bowls for dipping the sandwiches.

Makes 4 sandwiches.

Ingredients

This carnitas sandwich is a cross between a Cheesesteak and French Dip.
 1 Baguette, cut into 4 sections (each approx. 6” long)
 16 oz Carnitas, cooked
 1 medium Red Bell Pepper, cut into strips
 1 medium Green Bell Pepper, cut into strips
 ½ Onion, cut into slices
 8 slices Pepper Jack Cheese
 Butter at room temp
 Mezclajete® Especial Salsa Picante - garnish
Mezclajete® Dipping Sauce:
 ½ cup Chicken Broth or Chicken Stock
 ½ cup Water
 3 tbs. Mezclajete® Especial Salsa Picante
 1 tbs. Agave Syrup

Directions

1

Cut each baguette section lengthwise and lightly butter the inside, top and bottom. Place each section, butter side down on griddle until lightly toasted. Set toasted baguette sections aside. Sauté red and green bell peppers with onion slices on griddle until soft, approximately 1-2 minutes. Next, add the carnitas to the onion and peppers and cook until meat is thoroughly heated.

While the meat is cooking, put all the ingredients for the dipping sauce into a small saucepan, whisking until the agave syrup has dissolved. Place pan over low heat to slowly warm sauce. Please Note: Do Not bring to a boil or the dipping sauce can be bitter.

Cut the slices of pepper jack cheese on the diagonal and place 4-half slices of cheese into each baguette. Fill each baguette with the carnitas, peppers and onions. Squeeze Mezclajete® Especial Salsa Picante over the top of the sandwich. Stir Mezclajete® Dipping Sauce and ladle into small bowls for dipping the sandwiches.

Makes 4 sandwiches.

Mezclajeté® Carnitas Dip Sandwich
IngredientsDirections