Cuban Pork Sandwiches

Relish:
1 small red onion, thinly sliced (I used yellow)
1 c. water
1 jar (7 1/4 oz) roasted sweet red peppers, drained and chopped
1/3 c. cider vinegar (I used white)
2 cloves garlic, peeled and halved
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cumin

Sandwich:
1 clove garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1 pork tenderloin (about 1 lb.)
1 tsp. olive oil
8 slices sourdough bread (I used whole wheat Kaiser rolls)
8 slices swiss cheese (I used 1 slice of Muenster for each sandwich)

For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in refrigerator.)
In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425 F for 25-30 minutes or until the meat reaches 160 F. Let stand for 10 minutes; thinly slice pork. (I put water in the bottom of the pan, and it wouldn't hurt to grease the pan a bit.)
Heat oil in a large skillet over medium heat. Top four slices of bread with pork, relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown. Makes 4 sandwiches (2 cups relish). (Since I used rolls, I just toasted them in the toaster over instead of frying them in oil.)

This recipe is from Taste of Home. It is really, really good and worth making. At least make the relish and then put it with meat and cheese on bread. And toast it. Don't forget to toast it.

Two-Tone Fudge Brownies

Brownies:
1 c. chocolate chips
1/2 c. butter or margarine, softened
1 c. sugar
3 eggs
1 tsp. vanilla
1/4 tsp. baking soda
1 1/4 c. flour
3/4 c. walnuts, chopped (optional)

Cookie Dough Layer:
1/2 c. butter or margarine, softened
1/2 c. brown sugar
1/4 c. sugar
3 tbsp. milk
1 tsp. vanilla
1 c. flour
1 c. chocolate chips

Brownies: Melt chocolate chips. Set aside, allowing to cool slightly. In mixing bowl, cream butter and sugar. Add eggs, vanilla, and baking soda. Mix well. Stir in melted chocolate. Add flour to batter and mix. Stir in walnuts. Spread into greased 9x13 inch baking pan. Bake at 350 F for 16 to 22 minutes or until a toothpick inserted near the center comes our clean. Let brownies cool (or mostly cool).

Cookie Dough: In mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies and carefully spread over top. Cut into squares. Store in refrigerator.

This is from the Nisly cookbook. As I was making it, I was hoping it was worth the effort b/c both batters are kind of annoying to work with. I'm pretty sure it was worth it.