Pan con Relleno

Name: Pan con Relleno
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb blood sausage, sliced thick; 1 large sweet potato, sliced; 1/4 cup vegetable oil; 1 medium red onion, thinly sliced; 2 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped; 4 crusty bread rolls, halved; 1/2 tsp fine salt

A traditional Peruvian sandwich filled with savory blood sausage, golden fried sweet potato rounds, and crisp salsa criolla.

30 minEasyServes 4520 cal/serving

PeruvianBreakfastStovetopStandardNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

Ingredients

1 lb blood sausage, sliced thick
1 large sweet potato, sliced
1/4 cup vegetable oil
1 medium red onion, thinly sliced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
4 crusty bread rolls, halved
1/2 tsp fine salt

Instructions

1

Mix 1 medium thinly sliced red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1/2 tsp fine salt in a bowl and set aside for 10 minutes.
2

Heat 1/4 cup vegetable oil in a skillet over medium heat and fry 1 large sliced sweet potato until golden and tender, about 3 minutes per side.
3

In the same skillet, cook 1 lb sliced thick blood sausage over medium heat until crisp on the outside and internal temperature reaches 160°F, about 4 minutes per side.
4

Layer fried sweet potato and cooked blood sausage inside 4 halved crusty bread rolls, top with onion salad, and serve.

Questions

Can I make Pan con Relleno gluten-free?

Yes. The gluten in this entry is 4 crusty bread rolls, halved. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pan con Relleno keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pan con Relleno?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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