Cut each baguette section lengthwise and lightly butter the inside, top and bottom. Heat a large sauté pan over medium heat and place each section, butter side down in sauté pan until lightly toasted. Set toasted baguette sections aside. In the same sauté pan, add oil. Once oil is hot, add red and green bell peppers and onion slices and sauté until soft, approximately 1-2 minutes. Next, add the carnitas and cook until meat is thoroughly heated.
While the meat is cooking, put all the ingredients for the dipping sauce into a small saucepan, whisking until the agave syrup has dissolved. Place pan over low heat to slowly warm sauce. Please Note: Do Not bring to a boil or the dipping sauce can be bitter.
Once the meat is heated through, turn off the heat to the pan. Cut the slices of pepper jack cheese on the diagonal and place 4-half slices of cheese into each baguette. Fill each baguette with the carnitas, peppers and onions. Squeeze Mezclajete® Especial Salsa Picante over the top of the sandwich. Stir Mezclajete® Dipping Sauce and ladle into small bowls for dipping the sandwiches.
Makes 4 sandwiches.