Vegan Pernil Sandwich

A once-a-week kind of sandwich you can’t stop eating!

Vegan Pernil Sandwich

Patrick (Taylor) Jain-Taylor
Patrick (Taylor) Jain-Taylor

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Inspired by Sophie’s Cuban Cuisine’s Pernil with a Twist!

Ingredients

Instructions

The Day Before

  1. Prepare the vegan pernil without cooking, and let marinate overnight.
  2. Prepare the aji verde in a food processor or immersion blender, and let sit overnight.
  3. Prepare the red onions overnight.

The Day Of

  1. Cook the pernil.
  2. While the pernil is cooking, prepare the maduros in your preferred manner.6
  3. Either toast the bread ahead of time, or grill the bread panini style once your sandwich is prepared.
  4. Arrange the sandwich, in the following order:
  • Add mayo to the bottom piece of bread.
  • Add pernil.
  • Add aji verde.
  • Add red onions.
  • Add plantain.
  • Add mayo to the top piece of bread, then close and enjoy!

Eat with lots, and lots, and lots, of aji verde!

  1. Requires canned jackfruit in brine, found in most Asian markets. ↩

  2. The more jalapeno, the better. ↩

  3. For an extra kick, add in some Tajín! ↩

  4. Can be found at most Mexican markets. ↩

  5. This is traditionally made with cuban bread, but any sub-like form of bread would do! ↩

  6. We prefer pan fried! ↩

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