Sanduíche de Chola
Vegetables nearly upstage the meat in the Bolivian sanduíche de chola, in which roast pork is seasoned with yellow salsa and vegetables en escabeche. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
Enlarge Image Credit: Todd ColemanSERVES 1
Ingredients¼ cup locoto (hot pepper) sauce
½ carrot, peeled and julienned
¼ small yellow onion, julienned
1 soft round roll
1 cup leftover roast pork shoulder
2 tbsp. salsa verde
InstructionsIn a small bowl, toss together locoto, carrots, and onions; let sit for 10 minutes. Split roll and fill with pork; top with locoto slaw and salsa verde. Cover with top bun.
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