For the pickled chilies:
(Recipe from Michael Symon’s Live to Cook, page 120)
2 pounds whole fresh chilies, such as Fresno, jalapeño or Hungarian hot (banana)
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves
For the sandwiches:
1 pound whole pork tenderloin, grilled for about 10 minutes or roasted* to medium and thinly sliced
8 slices Wisconsin Smoked Cumin Gouda** Cheese
4 brioche buns, split
1/2 cup cilantro leaves
Hot sauce of your choice, optional
*To roast the tenderloin: Preheat oven to 375°F. Lightly brush tenderloin with olive or vegetable oil; salt and pepper loin. Place on rack in shallow roasting pan and roast, uncovered, for about 35 minutes, or until meat thermometer registers medium (155°F–160°F).
**If using a plain Wisconsin Smoked Gouda Cheese, you may sprinkle a bit of ground cumin for flavor over cheese slices before placing in oven.
Divide chilies between two 1-quart jars and cover with water to come to within 1/2 inch of jar rims. Pour water out into a measuring cup. Note the measure and pour off HALF the water, retaining the rest. Replace the discarded water with equal amount of sherry vinegar. Pour water-vinegar mixture into nonreactive saucepan. Add 2 tablespoons sugar and 2 tablespoons salt for each 3 cups of liquid in the saucepan. Add bay leaves, coriander seeds, peppercorns, cumin seeds, marjoram and garlic. Bring to boil over high heat. Reduce heat and simmer pickling liquid 10 minutes. Remove from heat; cool slightly. Pour hot liquid into jars, covering chilies. Screw on lids. Can be refrigerated up to 1 month.
Make the sandwiches: Preheat oven to 350°F. Place 1/4 of the pork slices and 2 Smoked Cumin Gouda slices on each bun bottom. Place on baking sheet along with bun tops on the side. Heat for 2 minutes or until cheese melts. Remove from oven and place a serving of chilies, cilantro and a couple shakes of hot sauce, if using, over the cheese. Place bun tops over. Serve immediately.