Puerto Rican Pernil Sandwich
Persons
6
Serving Size
1 Sandwich
Ingredients
- 1 lb unsalted butter
- 2 lbs cooked pernil meat, shredded
- 1 qt pernil juice
- 1 lb Swiss cheese, thinly sliced
- 1 lb honey ham, thinly sliced
- 1 jar pickles chips
- 8 loaves Cuban bread (or telera bread), sliced for sandwiches
- 1 cup avocado mayonnaise
- 1 lb Gills thinly sliced yellow onions
- 2 cups Dijon mustard
Instructions
Charred Onion Mustard Spread
- Using the cooked, sliced Gill Onions, place the onions, pernil juice and Dijon mustard into a blender. Blend until smooth.
Sandwich Assembly
- Place the shredded pernil on a medium-heat flattop to heat thoroughly.
- Start assembling the sandwich by spreading mayonnaise on both insides of the bread.
- Starting with the bottom layer, place pickles, ham, heated pernil and Swiss cheese, and drizzle on some Charred Onion Mustard Spread.
- Place the sandwich on the flattop, and cover with a sandwich press, sauté pan or a heavy metal pan to keep the sandwich compressed against the grill.
- Flip over, and toast the sandwich on both sides.
- Cut down the middle.
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