In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, stirring, until browned, 2 minutes. Add the pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander and allspice; season with salt and pepper to taste and cook for 5 minutes. Add the brown sugar, Worcestershire sauce, lime peel and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sammies, cover with the roll tops and serve with the plantain chips alongside.