What I had for dinner:

Pork Sandwich Sandwich

5 Mar 1995 22:00:19 -0500

This was a completely gratuitous idea, but it turns out quite well, and is highly versatile, so here it goes.

The innermost stuffing contained 2 chopped shallots, 1 dozen oil-cured black olives, pitted and chopped, and 2 habanero peppers, trimmed and chopped, that were cooked together in a little olive oil with constant stirring. The fumes are toxic, don't breathe over the pot! After 5-10 min, a mixture of chopped mint (4 sprigs), scallion greens (2 stalks), and garlic (2 cloves) is added, and the heat turned off.

For the outer stuffing, mix into 1/2 lb of ground pork (or lamb) one egg white beaten with 1 tsp of corn starch. Split into 4 equal parts, and flatten each, in the shape and size of rolls or hero bread, on a lightly oiled piece of foil. Place half of the vegetable mixture on each of two patties, and cover with the other two. Remove the top piece of foil and crimp and seal the edges of the patty sandwiches. Holding them by the lower foil, invert them onto a hot frying pan, and peel off the foil. Cook until very well browned, turning several times.

Eat hot or cold in a roll with pickles on the side.

Instead of mint, one can use coriander, parsley, etc, and instead of olives, prunes or raisins (but it is necessary to add salt and/or vinegar to offset some of the sweetness).