Description
The Tripleta features soft fluffy bread, a trio of meats (shredded pork, thin cut steak, and chicken), and crispy shoestring potatoes. This toasted Puerto Rican sandwich celebrates meat in a way unlike any other, leaving nothing to be desired.
Ingredients
Units
Scale
- 1 loaf pan sobao, pan de agua, or baguette
- 8 oz steak, shaved or sliced super thin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp adobo seasoning
- 1 cup shredded pernil (or carnitas)
- deli meat, cooked chicken, or meat of your choice
- 1/4 cup mayoketchup
- 1 cup shoestring potato chips or chips of your choice
- 1 cup lettuce, shredded
- 1 tomato, sliced
Instructions
- Cook the steak: Start by seasoning the thin pieces of steak with salt, pepper and adobo. Sear in a skillet over medium high heat until cooked to your liking.
- Heat the remaining meat: Add the pernil and deli meat to the pan and cook just long enough to warm it up, adding a splash of broth or water if needed to keep it moist. Mix all three meats together in the pan.*
- Toast the bread: While things are happening with the meat, slice the bread in half lengthwise before toasting until crisp and light golden brown.
- Assemble the sandwich: Start with a generous drizzle of mayoketchup on the base of both sides of the bread. Top with the meat trio. Top that off with a handful of potato chips, lettuce and sliced tomato. Finish with another drizzle of mayoketchup before closing the sandwich and slicing in half. Buen provecho!
Notes
*Feel free to add a couple slices of cheese over top of the meat when warming in the pan and cover with a lid to melt if you want a cheesy tripleta.