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Pan con butifarra
Ham roll with onion salsa
Pan con butifarra: Lima bread roll with jamón del país and lime-sharp salsa criolla
Pan con butifarra is Lima's evening sandwich, sold in old-school sangucherías and made at home for a light dinner with coffee: a crusty roll filled with jamón del país, a spiced Peruvian pork ham, under a heap of salsa criolla, red onion sliced thin and soaked in lime with chilli. Outside Peru, use a good cooked pork ham. The common mistake is leaving the onion harsh; give it a quick rinse in salted water before dressing it. Chef's tip: a leaf of lettuce under the ham stops the lime juice soaking straight into the bread.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 red onionvery thinly sliced into half-moons
- ½ tsp salt
- 2 limesjuiced
- ½ ají amarillo or mild red chilliseeded, cut into thin strips
- 1 tbsp fresh corianderchopped
- 5 ½ oz jamón del país or spiced cooked pork hamthinly sliced
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Method
0/3 doneStep 2: Toss the onion with 2 limes, ½ ají amarillo or mild red chilli, 1 tbsp fresh coriander and the rest of ¼ tsp salt to make salsa criolla.
Step 3: Split 2 crusty bread rolls (pan francés), lay in 2 lettuce leaves and 5 ½ oz jamón del país or spiced cooked pork ham and top with plenty of the salsa. Eat while the bread is crisp.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 22 g
- Carbs
- 50 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pan con butifarra take?
- About 10 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of limes?
- Lemon, same amount.
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