Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños

Method3 steps

1. 1

   Step 1: Have the Chile Charred Pork already fully cooked and shredded, and the refried beans ready for spreading. Slice all 6–8 bolillos or teleras lengthwise. Keep the crema and panela cheese chilled until assembly.

   Uses All 6–8 ready bolillos or teleras

2. 2

   Step 2: Spread about 2 tbsp ready refried beans on each bottom roll half, taking them from the 1-cup supply. Add a generous portion of the ready shredded Chile Charred Pork, one slice of panela cheese, a drizzle of crema from its ½-cup supply, and pickled jalapeño slices to taste. Keep any clean unused filling and toppings refrigerated.

   Uses All the split rolls · Refried beans from the 1-cup supply · Shredded ready Chile Charred Pork from the prepared batch · One panela slice per sandwich from the 6–8-slice supply · Crema to drizzle from the ½-cup supply · Sliced pickled jalapeños

3. 3

   Step 3: Close each sandwich with its top roll half, cut in half, and serve promptly. The batch makes 6–8 sandwiches, according to the number of rolls used.

   Uses All the filled sandwiches, separate from unused filling