Peruvian Ham Sandwich (Butifarra)
Butifarra Say it: boo-tee-FAH-rah
Butifarra is Lima’s classic ham sandwich: a crusty roll filled with thin slices of seasoned jamón del país, crisp lettuce, golden ají amarillo mayonnaise and tangy salsa criolla. It is sold in cafés and street stalls and makes a satisfying breakfast, lunch or late-night bite. The contrast of crackly bread, savory ham, creamy heat and bright lime-pickled onion is what makes it special. In Peru the name refers to the sandwich, not to a sausage, and every cook adjusts the ají and lime to taste.
Peruvian Ham Sandwich (Butifarra)
Butifarra
Pronounced boo-tee-FAH-rah
- Serves
- 4
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the salsa criolla
For the ají amarillo mayo
For the sandwiches
Method
For the salsa criolla, put the sliced onion in a bowl of ice water and soak for 10 minutes to soften its bite. Drain well and pat dry.
In a bowl, toss the onion with the ají amarillo, 2 tbsp (30 ml) lime juice, cilantro and 1/2 tsp (2.5 g) salt. Let stand 10 minutes; the onions should turn slightly pink and smell bright and tangy.
For the ají mayo, stir the mayonnaise with the ají amarillo paste, 1 tbsp (15 ml) lime juice and 1/4 tsp (1 g) salt until smooth and pale golden.
Split the rolls lengthwise without cutting all the way through. Toast them cut-side down in a dry skillet over medium heat, or in a 350°F (175°C) oven, until golden and crisp at the edges, 3-5 minutes.
Spread a generous spoonful of ají mayo on both cut sides of each warm roll. Lay a lettuce leaf or two on the bottom half, then fold the ham loosely over the lettuce.
Spoon the salsa criolla over the ham, close the sandwiches and press gently. Serve immediately.
Regional variants
Some Limeños add a thin slice of queso fresco or a drizzle of rocoto cream; home cooks also use leftover roast pork in place of the ham.
Cook's notes
- Toast the rolls until they are firm and crackly; soft bread collapses under the juicy salsa.
- Soak the onion in ice water to keep the salsa crisp and mild, then drain it very well so the bread does not go soggy.
- If ají amarillo paste is hard to find, blend jarred roasted yellow peppers with a pinch of cayenne, then adjust lime and salt to taste.
Serve with
Serve with chicha morada or a cold limeade.
Make ahead and storage
The salsa criolla and ají mayo can be refrigerated up to 1 day ahead; assemble the sandwiches just before serving.
