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Mexican-Style Pernil Sandwiches

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  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 4
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Sandwiches or tortas as they are known in Mexico, are an excellent way to use leftover turkey or pernil (pork shoulder) the day after Christmas or Thanksgiving. After a holiday in Mexico, my family would traditionally go to my grandmother’s house to reheat and share the leftovers. My favorite torta sandwiches were made with salted-cod, romeritos (similar to baby spinach) and mole, turkey with stuffing and, of course, sliced pork. Now that I live in the States and experience more Cuban culture from my husband, we cook pernil for the holidays. It turns out so delicious that we prepare a large portion to have plenty left for sharing the next day with family. Today, I’ll show you how you can easily prepare these pernil sandwiches in your own home. Let’s cook!
by Adriana Martin
Updated Sep 28, 2015
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Ingredients

  • 4 french bread rolls (or bolillos), lightly toasted in the oven
  • 8 thick slices of pernil, two per sandwich
  • 1 large tomato, sliced
  • 1 Hass avocado, cut into strips
  • 1/2 medium-sized purple onion, sliced
  • 1 cup black refried beans
  • 1/2 cup Mexican crema fresca
  • 1/2 cup pickled jalapeño pepper slices (canned)
  • Salt to taste

Directions

  •  
    1
    Start by pre-heating the slices of pernil and refried beans. Lightly toast the baguettes in the oven for a few minutes before splitting in half.
  •  
    2
    On one half of the bread slices, spread the refried beans; dress the remaining halves with crema fresca. To assemble the sandwiches, place two slices of pernil over one side of bread, together with one slice of tomato, some onions and avocado slices.
  •  
    3
    Season with a bit of salt and serve with a few pickled jalapeños.

Expert Tips

  • tip 1
    You can use small bread rolls to create bite-sized sandwich ‘sliders.’

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Sandwiches or tortas as they are known in Mexico, are an excellent way to use leftover turkey or pernil (pork shoulder) the day after Christmas or Thanksgiving. After a holiday in Mexico, my family would traditionally go to my grandmother’s house to reheat and share the leftovers. My favorite torta sandwiches were made with salted-cod, romeritos (similar to baby spinach) and mole, turkey with stuffing and, of course, sliced pork. Now that I live in the States and experience more Cuban culture from my husband, we cook pernil for the holidays. It turns out so delicious that we prepare a large portion to have plenty left for sharing the next day with family. Today, I’ll show you how you can easily prepare these pernil sandwiches in your own home. Let’s cook!
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