Lunch: Pickled & Twisted Spicy Pork Cemitas

Breadsticks create the sesame bun (cemita) where this Mexican sandwich gets its name. Make tonight Mexican night with this tasty version of cemitas.

Ingredients

1 can Pillsbury™ refrigerated original breadsticks
36 fresh cilantro leaves plus 1 tablespoon chopped fresh cilantro
1 tablespoon Watkins™ Sesame Seed
1 cup tri-color coleslaw mix (from 16-oz bag)
5 tablespoons rice vinegar
1 lb mild chorizo sausage, casings removed
6 slices (3/4 oz each) Manchego or Mexican melting cheese (quesadilla)

Instructions

Heat oven to 375 °F. Line large cookie sheet with Reynolds® Parchment Paper.
Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together to make 1 long breadstick; roll into 18-inch rope. Repeat with remaining dough to make 6 (18-inch) ropes. Lightly brush breadsticks with water. Place 6 cilantro leaves evenly along each breadstick; gently twist 2 to 3 times into 22-inch rope. Coil each rope into 3-inch spiral shape, tucking ends under and pinching to seal. Place 2 inches apart on cookie sheet. Brush lightly with water; sprinkle with sesame seed.
Bake 13 to 19 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Meanwhile, in small bowl, mix coleslaw mix, vinegar, chopped cilantro and 1/8 teaspoon salt; set aside.
Shape sausage into 6 (3 1/2-inch) patties. In 12-inch skillet, cook patties over medium heat 5 to 6 minutes, turning twice, until meat thermometer inserted in center of patties reads 160 °F. Place 1 cheese slice on each patty. Cover; remove from heat.
Drain coleslaw mixture. Cut each roll in half horizontally. Top bottom half of each roll with 1 patty, 2 rounded tablespoons coleslaw mixture and top half of roll. Garnish with additional cilantro, if desired.

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