Packed with classic Spanish flavors and a hint of smoky heat. Mark Cockcroft spices things up with these sandwiches filled with peppers, a garlic mayo spread, and a perfect balance of sweet and smoky venison medallions in between crusty toasted rolls. Mahalo Mark!
RECIPE BY MARK COCKCROFT
- 1 lb Maui Nui venison strip loin (leg medallions, loin filet, sirloin)
- 4 crusty medium-sized rolls
- 1 large or 2 small cloves of garlic, finely minced to a paste
- ½ cup diced piquillo or roasted red peppers
- 2 tsp smoked paprika dulce (sweet)
- 2 tsp ground cumin
- 1 tsp fine sea salt or table salt
- 6 Tbsp mayonnaise
- 4 handfuls of mixed salad greens
- Juice from half a lemon
- 3 Tbsp olive oil, divided
- 4 thin slices of Manchego cheese (optional)
In a medium bowl add the venison, 1 Tbsp olive oil, smoked paprika, cumin, and salt; mix thoroughly to coat the meat and set aside. In a small bowl add the garlic and mayonnaise; whisk to incorporate and set aside. Toast or fry up the rolls.
In a large skillet heat 1 Tbsp olive oil over medium heat. Add the venison and cook, turning frequently, until richly browned and done to your liking – for medium-rare about 4 minutes total. Remove to a cutting board and let rest.
Spread the garlic mayo lightly on both sides of the rolls. Add a quarter of the diced peppers to the bottom of each roll. In a large bowl add the greens and dress with remaining tbsp olive oil and lemon juice.
Slice the venison into roughly ¼-inch thick slices. Start building the sandwiches by adding peppers, cheese, and salad greens. Slice in half and enjoy!