8 servings (serving size: 1 sandwich)

This version of the Cuban favorite uses pumpkin pie spice and chili powder to make short work of the usual long list of spices that go into traditional picadillo. Round out the meal with a side of sweet potato chips.

How to Make It

Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in raisins and next 5 ingredients (through tomatoes). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.

Ratings & Reviews

Rbourne143's Review

September 14, 2014
I thought this was quick, easy, and delicious. Very flavorful and the place smelled great the rest of the night. I'll be making this again for sure.

bafinaire's Review

June 10, 2010
Good taste, grows on you after a couple a times eating it. Made good lunches for the week. Interesting mix of ingredients. Will maybe make again but not a recipe to add to the rotation.

snookie's Review

September 19, 2009
Nice mix of flavors, quick and easy to prepare. My market didn't have ground pork, so I used mild Italian sausage. Sprayed the cut side of the buns and grilled. Served with green beans and bacon bits.

wisclunchlady's Review

April 26, 2009

aeroncaskb's Review

December 11, 2008
This came out flavorful and tasty....just not a 5 star recipe! There are so many other fabulous, quick and easy recipes from CL, I can't really imagine making this one again.