4.5 from 30 votes
Pernil Sandwich
Slices of moist leftover pork, melted provolone cheese and a relish made of roasted vegetables compose this amazing Pernil Sandwich.
Servings:
4
sandwiches
Calories:
721 kcal
Course:
Lunch
Cuisine:
Brazilian
Ingredients
- ½ cup vegetable oil + 1 tablespoon
- 1 large onion sliced
- 3 cloves garlic
- 1 teaspoon oregano dried
- 1 tablespoon kosher salt
- black pepper to taste, freshly ground
- ½ small carrot peeled and cut into chunks
- 1 ½ large tomato sliced
- ½ red bell pepper cut into strips
- 1 teaspoon paprika
- 2 bay leaf
- 4 bread rolls (such as Portuguese rolls)
- 8 thin slices provolone cheese
- 1 ½ pounds pernil or roast pork
- romaine lettuce to taste (optional)
Instructions
Make the relish:
- Combine ½ cup oil, ¼ of the sliced onion, garlic, oregano, salt, pepper and carrot in the jar of a blender. Blend until smooth. Reserve.
- Heat a tablespoon of oil in a large saucepan and sauté the remaining onion, bell pepper and tomatoes until softened, about 5 minutes. Add the reserved sauce, the paprika and the bay leaves. Cover and cook for 10 minutes, or until very soft and thickened. Taste for seasoning and adjust salt and pepper if necessary. Reserve.
Cup of Yum
Prepare the sandwiches:
- To prepare the pernil sandwiches, split rolls in half and layer the sandwich with provolone cheese and pork.
- Place the sandwiches on a baking sheet. Don't close them, they will be toasted like an open-faced tartine, with the top half on the side.
- Toast the sandwiches until the cheese melts and the bread develops some color, 5-10 minutes depending on how toasty you like them! Keep a close eye on them so they don't burn.
- Top with the sauce and lettuce (if using), close with the top half and serve immediately!
Notes
- No leftover pernil? No worries! You can use sliced roast pork from the deli.
- If you don't want to toast the sandwiches in the oven, you can use a panini press or skillet instead. In that case, you would close the sandwiches and then grill until hot and the cheese has melted.
- Bread substitutions: This recipe works great with any crusty on the outside, soft on the inside bread rolls. Cuban sandwich bread, French or Italian bread, and - of course - Brazilian Pão Francês.
Nutrition Information
Serving
1sandwich
Calories
721kcal
(36%)
Carbohydrates
61g
(20%)
Protein
27g
(54%)
Fat
42g
(65%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
16g
(94%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
75mg
(25%)
Sodium
3033mg
(126%)
Potassium
338mg
(7%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
2402IU
(48%)
Vitamin C
37mg
(41%)
Calcium
171mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 721
% Daily Value*
| Serving | 1sandwich | |
| Calories | 721kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 27g | 54% |
| Fat | 42g | 65% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 3033mg | 126% |
| Potassium | 338mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 2402IU | 48% |
| Vitamin C | 37mg | 41% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.