Butifarra (Peruvian Ham Sandwich)

🧂 Ingredients

• 400 g Jamón del país (Peruvian country ham)(Look for thinly sliced, good quality cured ham. If unavailable, a good quality cooked ham can be substituted, but 'jamón del país' is traditional.)
• 4 Crusty rolls(Baguette-style rolls or similar crusty bread are ideal. Ensure they are fresh and have a good chew.)
• 1 medium Red onion(Thinly sliced for the salsa criolla.)
• 3 tbsp Lime juice(Freshly squeezed lime juice is best.)
• 1 tbsp Ají amarillo paste(This Peruvian yellow chili paste adds a unique fruity heat. Adjust to your spice preference. Available in Latin American markets or online.)
• to taste Salt
• to taste Black pepper
• for serving Lettuce leaves(Butter lettuce or romaine leaves work well.)

👨‍🍳 Instructions

1. 1

   Prepare the Salsa Criolla: Thinly slice the red onion into half-moons. Place the onion slices in a bowl and rinse them under cold running water for about 30 seconds to mellow their sharpness. Drain very well. In a separate small bowl, whisk together the fresh lime juice, ají amarillo paste, a pinch of salt, and a grind of black pepper until well combined. Add the drained red onion to the lime juice mixture and toss gently to coat. Let it sit for at least 10 minutes to allow the flavors to meld, stirring occasionally. The onions should become slightly softened and vibrant.

   ⏱️ 10 minutes
2. 2

   Prepare the Rolls: Slice the crusty rolls horizontally, being careful not to cut all the way through if you prefer a hinged roll. Lightly toast the inside of the rolls under a broiler or in a toaster oven for a minute or two until slightly golden and fragrant, if desired. This adds a nice texture and prevents sogginess.

   ⏱️ 3 minutes
3. 3

   Assemble the Base: Place a few fresh lettuce leaves on the bottom half of each roll. This creates a fresh layer and a barrier for the ham.

   ⏱️ 2 minutes
4. 4

   Layer the Ham: Generously pile the thinly sliced 'jamón del país' onto the lettuce. Aim for a good, thick layer of ham, allowing it to cascade slightly over the sides.

   ⏱️ 3 minutes
5. 5

   Add the Salsa Criolla: Spoon a generous amount of the prepared salsa criolla over the ham. Ensure you get both the onions and some of the flavorful lime-ají marinade.

   ⏱️ 2 minutes
6. 6

   Serve: Close the sandwich with the top half of the roll. Serve immediately to enjoy the contrast of the crusty bread, savory ham, and zesty salsa criolla.

   ⏱️ 0 minutes

💡 Pro Tips

• ✓The quality of the 'jamón del país' is crucial for an authentic flavor. Seek out a good butcher or specialty store.
• ✓Don't skip rinsing the red onions; it significantly improves the salsa criolla's taste.
• ✓Adjust the ají amarillo paste to your preferred level of heat. It should add a pleasant warmth and fruity note, not overpower.
• ✓This sandwich is a true Lima lunchtime tradition, best enjoyed fresh.

🔄 Variations

• Add a thin layer of mayonnaise to the bottom of the roll before the lettuce for extra creaminess.
• Double the amount of ham for a heartier sandwich.
• Add a slice of avocado for a richer texture.

🥗 Nutrition

Per serving