Peruvian Stuffed Sandwich (Pan con Relleno)
Pan con relleno Say it: pahn kohn reh-YEH-noh
Pan con relleno is a beloved Peruvian sandwich of a crusty roll filled with a savory ground-beef stew. The filling is cooked with onion, garlic, tomato, ají panca, cumin and oregano until thick and aromatic, then layered with hard-boiled egg and olives. It is sold in street carts and neighborhood eateries, often for breakfast or a quick lunch, and is best with a bright spoonful of salsa criolla. The contrast of soft, juicy meat and crisp bread makes it deeply satisfying.
Peruvian Stuffed Sandwich (Pan con Relleno)
Pan con relleno
Pronounced pahn kohn reh-YEH-noh
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the salsa criolla
To assemble
Method
In a small bowl, toss the red onion, chili, lime juice, cilantro and salt; set aside while you make the filling.
Heat the 2 tbsp oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant.
Add the beef and cook, breaking it up, for 6–8 minutes, until no longer pink. Stir in the ají panca, cumin, oregano, tomato, salt and pepper; cook for 5 minutes, stirring, until the tomato breaks down and the mixture smells toasted.
Pour in the stock or water and simmer for 5–7 minutes, until the filling is thick and glossy, not soupy. Taste for salt, remove from the heat and fold in the olives.
Brush or rub the cut sides of the rolls with the 1 tbsp oil and toast them cut-side down in a dry skillet for 2–3 minutes, until golden and the edges crisp, or warm them in a 350°F (175°C) oven for 3–4 minutes.
Spoon the filling into the rolls, dividing it evenly. Tuck in the egg slices and add a spoonful of salsa criolla, draining off excess liquid.
Close the sandwiches, press gently and serve warm with any remaining salsa criolla.
Regional variants
Some cooks add chopped raisins or a spoonful of ají amarillo to the filling for a sweeter, hotter note.
Cook's notes
- Use a soft roll with a firm crust; hollowing out a little crumb keeps the filling from making the bread soggy.
- Cook the filling until it is quite thick, then let it cool for a few minutes before filling the rolls.
- Drain the salsa criolla with a slotted spoon so the bread stays crisp.
Serve with
Salsa criolla and a glass of chicha morada or a cold beer.
Make ahead and storage
The beef filling can be refrigerated for up to 3 days and reheated gently; assemble the sandwiches just before serving.
