Ingredients
For the Tomatillo Chow Chow:
2 large red field peppers or red bell peppers, seeded and finely chopped
2 large green bell peppers, seeded and finely chopped
10 tomatillos finely chopped
2 jalapeño pepper, finely chopped
2 red finger chili peppers, finely chopped
1 red onion, finely chopped
1 pound green cabbage, finely chopped
3 tablespoons Kosher salt
1/2 cup sugar
1 cup cider vinegar
1/2 cup bottled water
2 bay leaves
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 tablespoon dry mustard
1 teaspoon celery seed
2 teaspoons mustard seed
2 teaspoons coriander seed
2 1/2 pound boneless pork loin roast
8 large cloves garlic, crushed
Olive oil, for drizzling
Salt and pepper
1 teaspoon cumin seed
1 teaspoon fennel seed
2 tablespoons thyme, chopped
1 tablespoon light brown sugar
1 tablespoon instant espresso powder or fine ground coffee
1 tablespoon chili powder such as Ancho or a blend such as Gebhardt’s
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 1/2 pounds skirt steak or hanger steak
3 baguette/loaves French bread
1 1/2 pounds deli-sliced Swiss cheese
2 pounds deli sliced mild/boiled ham
Lettuce
Sliced tomatoes
Thinly sliced onions
1 bag Plantain chips or 1 container Potato Sticks
Sandwich Sauce:
3/4 cup ketchup
1/4 cup sour cream
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper sauce
Salt and pepper
Directions
For the Chow Chow, place peppers and tomatillos, chilis, onions and cabbage in a container and toss with salt. Refrigerate 8 hours to 24 hours, drain.
Place veggies in a pot and add sugar, vinegar, water, bay leaves, spices and seeds. Bring to a boil and cook chow chow over medium heat 20 minutes, cool to room temperature. Chill 8 hours. (Chow Chow keeps up to 3 weeks or can and store for up to 1 year.)
For the pork, preheat oven to 375°F. Cut small slits into pork and stud with garlic. Slather pork with olive oil and season with salt, pepper, cumin, fennel and thyme. Roast 45 minutes or to an internal temperature of 145°F. Cool to room temp, very thinly slice the meat.
Heat large cast iron griddle or skillet over medium high heat. In a small bowl, combine Kosher salt, pepper, light brown sugar, espresso, chili powder, granulated garlic, and granulated onion. Slather steak with the rub and drizzle with olive oil. Cook skirt steaks 3 minutes on each side or hanger steaks 4 minutes on each side. Cool to room temperature and thinly slice against the grain.
Combine sandwich sauce ingredients in a bowl, adjust seasoning.
Assemble sandwiches on 1/3 lengths of French bread/baguetttes with chow chow, Swiss cheese, ham, pork, steak, lettuce, tomato, onion, plantain chips or potato sticks and sandwich sauce.