, , , , , , , ,

Next to the French version of grilled cheese, croque monsieur, it’s my favorite international sandwich. I had my first chacarero in Boston. I was attending a brown-bag conference and my colleague insisted she pick up lunch on her way to the conference. She didn’t give me too much information about what to expect, just asked me to trust. “Brown paper packages” are now literally one of my favorite things. Fresh baked bread, chicken, smashed avocado, a secret spicy sauce and tomatoes and … wait for it … green beans.

Yes, green beans. On a sandwich. It’s awesome. It’s a work of art. I was in love. Chacarero in Boston offers the sandwich with chicken, beef or combo. I used pork cutlets; leftover ham would work well too.

The sandwich is pretty easy to make at home. Choose your bread – sourdough works nicely; I used focaccia. The chacarero uses aji, which is a spicy sauce made with tomatoes, cilantro, hot peppers and onions. I used a jalapeno jelly and Devo Olive Oil’s Harrisa EVOO mixed with avocado instead, but sriracha sauce would be good. The green beans I used were from Debbie’s Jams too. Her dillies complemented the heat in the sauce I used. If you wanted a vegetarian option, Portobello mushrooms would sub well; or just have vegetables.

chacarero: chilean sandwichWhat you need:

  • 4 thin pork cutlets
  • 2 tbs + Devo Olive Oil Harrisa EVOO
  • 1/2 tsp paprika
  • 1 clove garlic, finely chopped
  • 1 avocado
  • 2+ tbs jalapeno jelly (or hot sauce)
  • Sm handful cilantro
  • Freshly ground sea salt and black pepper
  • 32 green beans (I used jarred dilly beans. If using fresh, boil until just done – you want to keep crispiness)
  • 2 sm tomatoes
  • 4 slices cheese (muenster, Monterey jack, etc)
  • 4 focaccia rolls or sourdough bread

What you do:

  • Mix garlic with tbs of evoo, paprika, salt and pepper.
  • Marinade pork for 30 min.
  • Slice and salt tomato.
  • Grill pork in grill pan for 3-5 minute on each side, or until done as you like it.
  • Cut into 1 inch slices.
  • Mash avocado, 1 tbs evoo and 2 tbs jalapeno jelly until well mixed.
  • Add salt and pepper.
  • Cut focaccia in half.
  • Spread avocado mixture on one half.
  • Top with pork cutlet.
  • Layer with green beans, tomatoes and cilantro.
  • Top with cheese.
  • Drizzle with hot sauce.
  • Top with second half of bun.
  • Either heat Panini press or use grill pan and grill on both sides.
  • Cut in half and serve.