Season 07 - Lunch / S07L05
Pernil Brunch Sandwich with Spicy Mayo
Story
Don Luis believed brunch was the perfect excuse to remix leftovers into magic. One morning, he sliced a crusty roll, piled in juicy shredded pernil, topped it with a fried egg, and added a slather of spicy mayo that gave it just the right kick. *“Now that’s how you wake up with flavor,”* he said with a proud grin. Served with crispy plantain chips and a glass of guava juice, it became a weekend favorite. “It’s not just a sandwich,” Don Luis would say, “it’s a whole mood wrapped in bread.” Prep & Cook Time, Calories, and Cost
Ingredients
- For the Sandwich
- 2 cups shredded pernil (leftover roast pork) 🐖
- 4 sandwich rolls or pan de agua, toasted
- 4 eggs, fried or over-easy 🥚
- 4 slices of tomato (optional)
- 0.5 cup shredded lettuce or baby greens
- 0.5 avocado, sliced 🥑
- For the Spicy Mayo
- 0.25 cup mayo
- 1 tbsp hot sauce (or more to taste)
- 1 garlic clove, grated 🧄
- 1 tsp lime juice 🍋
- Pinch of paprika or cayenne
Instructions
- 1Make the Spicy Mayo:
- 2Mix mayo, hot sauce, garlic, lime juice, and paprika in a bowl. Set aside.
- 3Build the Sandwich:
- 4Warm or crisp up pernil in a skillet.
- 5Toast sandwich rolls and spread spicy mayo on both sides.
- 6Layer with lettuce, tomato, avocado slices, warm pernil, and a fried egg on top.
- 7Press gently, slice, and serve with plantain chips or papitas.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →