QiMeal
Pernil Sandwich
Pernil Sandwich · ready in 20 min · 2 servings · 803 kcal per serving · easy · 5 ingredients
A Puerto Rican lunch classic built on juicy garlic scented pernil, crusty bread, and sharp pickled onion for a hot, bright bite.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Serves
- 2
- kcal
- 803
- Difficulty
- easy
Ingredients · 2 servings
- 300 gRoast pernil pork, sliced
- 2Crusty roll, split
- 40 gGarlic mojo
- 60 gPickled onion, drained
- 20 gButter, softened
Equipment
oven, stovetop, knife, skillet, sheet pan, tongs, spoon, thermometer, serving plate
Instructions
- Mise En Place
Gather pernil, rolls, garlic mojo, pickled onion, butter, a knife, skillet, sheet pan, tongs, spoon, and thermometer. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Warm Pernil
Heat the oven to 204°C / 400°F, spread pernil on a sheet pan, spoon over garlic mojo, and warm until juicy and fragrant. · 8 min
When it is done: Pork reaches 74°C / 165°F in the thickest pieces.
- Toast Roll
Melt butter in a skillet over medium heat, place the split rolls cut side down, and toast until the crumbs are crisp and golden. · 4 min
What to look for: The cut sides are golden with a light crunch.
- Fill Sandwich
Layer warm pernil onto each bottom roll, drizzle with remaining garlic mojo, and top with drained pickled onion for brightness. · 2 min
What to look for: Each roll is generously filled and the onion sits in a thin even layer.
- Serve Hot
Serve the sandwiches immediately while the rolls crackle and the pork stays hot, spooning any pan juices over the side if desired. · 1 min
What to look for: The sandwich is hot, glossy, and ready to eat.
Nutrition (per serving)
| kcal | 803 |
|---|---|
| Protein | 47 g |
| Carbohydrates | 54 g |
| of which sugars | 6 g |
| Fat | 43 g |
| of which saturated | 16 g |
| Fibre | 3 g |
| Sodium | 1426 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
May contain: sulphites
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Reheat the pork and open rolls at 204°C / 400°F until hot, then add pickled onion after warming.
Ingredient substitutions
Roast pernil pork
- Shredded roast pernil pork: Use the same pernil pulled into strands for a softer sandwich texture.
Crusty roll
- Fresh crusty roll: Choose a roll with a firm crust so it can hold the hot pork juices.
Garlic mojo
- Olive oil: Use only when extra garlic mojo is unavailable because the sandwich will lose its garlic punch.
Butter
- Olive oil: Brush the cut sides of the rolls lightly before toasting.
