This was a bit of a departure from recipes that I normally pick out for Abe because of the raisins and olives. But I'm glad I did. Murmurs of "MmmmmmM!" were uttered throughout his 3 (three!) sandwiches.
This recipe originally called for ground pork, but I had trouble finding that in the store, so I went with ground turkey. The raisins and olives play off of each other, while the pumpkin pie spice gives it depth of flavor.
I found this recipe on CookingLight.com.
Cuban Picadillo Sandwiches (Cuban Sloppy Joes)
1 1/2 cups chopped onion (about 1 medium)
1 teaspoon minced garlic
1 pound lean ground pork
1/2 cup golden raisins
1 tablespoon chili powder
2 tablespoons red wine vinegar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pimiento-stuffed green olives
8 (1 1/2-ounce) whole wheat hamburger buns, toasted
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.