Corky’s Favorite Grilled Cubanello Sub

Preheat grill to medium heat.

In a small bowl combine honey, lime juice, lime zest, and cilantro. Place ½ of the lime juice mixture in a small bowl with the coleslaw mix (toss to coat) and put the rest of the mixture into a plastic bag with the pork. Seal up the bag and allow pork to marinate for 20 minutes.

Take the pizza dough and cut it into 4 equal pieces. Gently pull and stretch the dough to make a thin crust (it is OK if it doesn’t look perfect).

Remove pork from marinade and sprinkle with salt and pepper. Grill pork for 3-4 minutes per side or until it reaches 160 degrees F. Remove from heat and let rest while you cook the dough.

Cook the pieces of dough on the greased grill grate for a total of 3 minutes. The crust will be soft at first but will firm up and should have brown grill marks on the bottom. Repeat with remaining dough.

Assemble the sub by laying each cooked dough on a flat surface and spreading each with equal amounts of mustard and pickle relish. Next on one side of each piece of dough, place a piece of ham and a slice of cheese. Place pork and coleslaw mix on top of that and then add another piece of ham and cheese and fold the dough in half.

Place back on the grill for one more minute to slightly melt the cheese. Serve hot with Bush’s Smokehouse Tradition Grillin’ Beans.