Name: Picaña Sandwich
Prep time: 80 min
Cook time: 50 min
Yield: 2
Cuisine: Internacional
Ingredients: 1/4 cups raw sugar; 1/4 cups paprika; 3 tablespoons pepper; 3 tablespoons salt; 2 tablespoons lime pepper; 1 tablespoon chile powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon cayenne pepper; 1 package Proan® Picaña; 1 ciabatta roll; Dijon mustard; Manchego cheese, in slices; arugula; French fries, for accompaniment

Preparation

30 mins

50 mins

Low

For the picaña sandwich: Cut diagonal lines on the fat of the picaña.

In a bowl, mix the brown sugar, paprika, pepper, salt, lemon pepper, chili powder, garlic powder, onion powder, and cayenne pepper. Rub the mixture over the Picaña Proan® until completely covered.

Place the picaña on the grill, with the fat side facing the coals, and cook for 30 minutes or until it starts to look golden. Flip it over and cook for 20 more minutes or until it reaches your desired doneness. Remove from the heat and let it rest for 15 minutes. Cut the baguette in half, spread both halves with the dressing, and add slices of picaña, manchego cheese, and arugula.