Best 6 Hot Picadillo Sandwiches Recipes

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**Hot Picadillo Sandwiches: A Flavorful Fusion of Cuban and Mexican Cuisines**

Journey into the realm of culinary delight with our enticing Hot Picadillo Sandwiches, a delectable symphony of Cuban and Mexican flavors that will transport your taste buds to a fiesta of savory sensations. This versatile dish, presented in three tantalizing variations, caters to a wide range of palates, promising an unforgettable gastronomic experience. Embark on a culinary adventure with our Classic Hot Picadillo Sandwiches, featuring ground beef infused with a medley of aromatic spices, nestled between layers of soft, fluffy bread. For a vegetarian twist, our Jackfruit Hot Picadillo Sandwiches offer a meatless alternative, bursting with the same explosion of flavors. And for those seeking a touch of heat, our Spicy Hot Picadillo Sandwiches deliver a fiery kick that will leave your taste buds dancing. With each bite, you'll be captivated by the harmonious blend of savory, tangy, and slightly spicy notes, complemented by a symphony of textures. Get ready to embark on a culinary journey that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

PICADILLO SLIDERS



Picadillo Sliders image

When I'm pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 pounds ground beef
1/2 cup pimiento-stuffed olives, halved
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup beef broth
1/4 cup red wine vinegar
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-1/2 teaspoons salt
18 potato dinner rolls, halved, toasted

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.

Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 631mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
  • Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
  • Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
  • Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

TURKEY PICADILLO SANDWICHES



Turkey Picadillo Sandwiches image

The sweet, bold flavors of ground turkey simmered with raisins, olives and fragrant spices creates the foundation for these mouthwatering picadillo sandwiches. Typically made with beef, picadillo is widely celebrated throughout Latin America and preparation varies based on region.

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, diced
8 cloves garlic, chopped
3 bay leaves
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
1 1/4 pounds ground turkey
Kosher salt and freshly ground pepper
1 6-ounce can tomato paste
1/3 cup golden raisins
1/2 cup chopped pimento-stuffed olives, plus 2 tablespoons olive juice
4 soft sesame buns or Portuguese rolls, split
Sliced avocado, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
  • Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
  • Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.

Nutrition Facts : Calories 484, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 56 milligrams, Sodium 944 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 43 grams

HOT PICADILLO SANDWICHES



Hot Picadillo Sandwiches image

Categories     Sandwich     Tomato     Kid-Friendly     Ground Beef     Spring     Winter     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

1 pound meat loaf mix or ground chuck
1 large onion, chopped
5 teaspoons chili powder
3/4 teaspoon ground cinnamon
1 14 1/2-ounce can petite diced tomatoes in juice
3/4 cup beef broth
1/2 cup raisins
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
4 Cuban rolls or hamburger rolls, split
2 cups thinly sliced iceberg lettuce

Steps:

  • Heat heavy large skillet over medium-high heat. Add meat and onion; cook until meat loses pink color, breaking up with fork, about 5 minutes. Spoon off excess fat. Mix in chili powder and cinnamon; cook 1 minute. Stir in tomatoes with juice, beef broth, raisins, vinegar, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until liquids thicken, about 10 minutes. Season with salt and pepper.
  • Lightly toast rolls. Divide meat mixture among roll bottoms; top with lettuce and roll tops and serve.

PICADILLO IN PITA BREAD



Picadillo in Pita Bread image

I made many one-dish, top-of-the-stove meals while raising three children. After I'd worked all day, there was always something to do at home. That didn't leave much time to cook! -Shirley Smith, Orange, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1 garlic clove, minced
1/2 medium onion, chopped
1 small apple, peeled and chopped
1/4 cup beef broth
1 tablespoon vinegar
1 can (8 ounces) tomato sauce or 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup raisins
1/3 cup sliced almonds
6 pita pocket halves
Cubed avocado and sour cream, optional

Steps:

  • In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary., To serve, fill each pita half with beef mixture. If desired, top with avocado and a dollop of sour cream.

Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 800mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.

AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
  • Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
  • Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

Tips:

  • Use a large skillet or Dutch oven to cook the picadillo. This will give the meat and vegetables plenty of room to brown and cook evenly.
  • Brown the meat and vegetables in batches if necessary. Don't overcrowd the pan, or the meat will steam instead of brown.
  • Season the picadillo to taste with salt, pepper, and cumin. You can also add other spices, such as chili powder, oregano, or paprika.
  • Cook the picadillo until the meat is cooked through and the vegetables are tender. This will take about 20 minutes.
  • Serve the picadillo on toasted Cuban bread or rolls. You can also use tortillas or rice.
  • Top the picadillo with your favorite toppings, such as cheese, sour cream, salsa, or guacamole.

Conclusion:

Hot picadillo sandwiches are a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover picadillo. With a few simple ingredients, you can make a satisfying and flavorful meal that the whole family will love. So next time you're looking for a quick and easy meal, give hot picadillo sandwiches a try.

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