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A stacked Mule El Cortez Sandwich copycat with roast beef, arugula, and colorful bell peppers on toasted bread, served on a wooden cutting board.

Mule El Cortez Sandwich Copycat

This Mule El Cortez Sandwich is a fast and tasty imitation. It combines flavorful turkey, smooth Swiss and cream cheeses, tangy Thousand Island dressing, and crunchy coleslaw, all cooked on sourdough bread. A simple, yummy dish that everyone will enjoy!
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 oz pulled pork or flank steak Seasoned with garlic powder, cumin, chili powder, salt, and pepper
  • 2 slices Swiss or pepper jack cheese For melting over the meat
  • 1 cup sautéed onions and bell peppers Cooked until soft and caramelized
  • 1 cup sautéed onions and bell peppers Cooked until soft and caramelized
  • 2 slices sourdough bread Toasted with butter or olive oil
  • 2 tbsp mule sauce (mayonnaise-based) Mix of mayo, Dijon mustard, sriracha, lime juice, honey, Worcestershire sauce

Equipment

  • 1 Panini press or grill pan For toasting and pressing the sandwich to achieve a crispy, melted texture.
  • 1 Frying pan or skillet To cook or heat the meat and sauté vegetables like onions, bell peppers, and jalapeños.
  • 1 Knife For slicing bread, vegetables, and meat evenly.
  • 1 Cutting board To safely prepare and slice ingredients.
  • 1 Spatula or tongs For mixing sauces or condiments like chipotle mayo or Thousand Island dressing.
  • 1 Small bowl To apply butter or olive oil on bread before toasting for extra crispiness and flavor.

Method
 

  1. Toast the sourdough bread slices with butter or olive oil until golden and crispy.
  2. Season the pulled pork or flank steak with garlic powder, cumin, chili powder, salt, and pepper.
  3. Cook the meat in a skillet over medium-high heat until heated through and slightly crispy on the edges.
  4. Place slices of Swiss or pepper jack cheese over the hot meat and cover briefly to melt.
  5. Sauté onions, bell peppers, and jalapeños in the skillet until soft and caramelized.
  6. Mix mayonnaise, Dijon mustard, sriracha, lime juice, honey, and Worcestershire sauce to make the mule sauce.
  7. Spread the mule sauce on the toasted bread slices.
  8. Assemble the sandwich by layering the meat with melted cheese, sautéed vegetables, and optional avocado slices on the bread.
  9. Press the sandwich in a panini press or skillet for a few minutes to meld flavors and crisp the bread further.
  10. Serve immediately and enjoy your Mule El Cortez Sandwich!

Video

Notes

  • Use fresh, hearty bread like sourdough or ciabatta to avoid making it soggy and to keep all the ingredients intact.
  • Change how spicy the mule sauce is by adjusting the number of jalapeños or the amount of sriracha you use based on what you like.
  • To enhance the taste, you might want to include a piece of avocado or a layer of cream cheese inside the sandwich.
  • Grill the bread with butter or olive oil to make it even crunchier and more flavorful.
  • After pressing the sandwich, let it sit for a minute so the flavors can blend and the cheese can firm up a bit before you cut it.
  • This sandwich goes perfectly with crispy fries, a light salad, or iced tea for a full meal.