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Puerto Rican Pork Sandwich

This Puerto Rican pernil sandwich is made with leftover roast pork, garlic butter–toasted bread, melty cheese, fresh toppings, and creamy mayo-ketchup. An easy, flavorful way to turn pernil into the best sandwich ever.
Print Recipe
Picture of a peril Puerto Rican sandwich with a slice of avocado on the background.
Prep Time:5 minutes
Cook Time:5 minutes

Ingredients

For the Sandwich

  • Leftover Puerto Rican pernil lechón asado
  • Bread of choice Italian loaf or gluten-free buns
  • Sliced cheese provolone, Swiss, or your favorite

Garlic Butter Spread

  • 2 tablespoons butter melted
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning

Mayo-Ketchup Sauce

  • 1 tablespoon mayonnaise
  • 1 tablespoon ketchup

Toppings

  • Avocado sliced
  • Lettuce
  • Tomato sliced

Instructions

  • In a small bowl, mix melted butter, garlic, and Italian seasoning.
  • Slice bread if needed and brush the outside with the garlic butter mixture.
  • Place cheese directly onto the inside of the bread.
  • Add leftover pernil on top of the cheese.
  • Place sandwich halves in the air fryer and cook at 400°F for 3 minutes, or until golden and crispy.
  • Mix mayonnaise and ketchup together to make mayo-ketchup.
  • Spread mayo-ketchup onto the toasted bread.
  • Add avocado, lettuce, and tomato.
  • Close the sandwich, slice if desired, and serve warm.

Video

Notes

  • Great for using leftover pernil after holidays or family gatherings.
  • Can be made gluten-free using gluten-free buns.
  • Toast in a skillet or oven if you don’t have an air fryer.