Puerto Rican Tripleta Sandwich
Piled high with meat, cheese, and fresh vegetables, the tripleta sandwich is a Puerto Rican standard that puts a new twist on the classic Cuban sandwich.
Servings: 2
Calories: 858kcal
Equipment
Ingredients
- 1 chicken breast boneless & skinless
- 1 boneless pork chop
- 1 teaspoon cumin powder
- 1 tablespoon fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce + more to taste
- 1 French baguette or sub bun 10" to 12”
- 3 slices smoked ham
- 3 slices Gouda cheese
- 1 tomato sliced
- lettuce
- condiments mayo, mustard, ketchup
- salt and pepper
- chips optional (to serve on the side)
Instructions
- Season the raw chicken and pork with salt, pepper, cumin, parsley, olive oil and Worcestershire sauce. Cover and chill in the fridge for 2 hours.1 chicken breast, 1 boneless pork chop, 1 teaspoon cumin powder, 1 tablespoon fresh parsley, 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce
- Remove the chicken and pork from the marinade. Cook in a frying pan over medium heat, until fully cooked (350ºF in an electric skillet). It should take around 10 to 15 minutes, flipping halfway through (the internal temperature should be 165°F for chicken and 145°F for pork).
- Cut the chicken and pork into small pieces. Place in a bowl and add a little more Worcestershire sauce, to taste.
- Slice the baguette open and add some mayo, mustard and ketchup.1 French baguette or sub bun
- Assemble sandwiches with the smoked ham slices, Gouda cheese, chicken and pork, lettuce and tomato. Cut in half to make 2 sandwiches.3 slices smoked ham, 3 slices Gouda cheese
- Serve with chips on the side!
Notes
- For a true Puerto Rican experience, add strips of fried plantain to the sandwich. It might seem like an unusual sandwich ingredient, but plantain chips are crispy and chewy and starchy, just like a potato.
- This sandwich might have a few hot ingredients, but it's actually fine to serve cold, too.
- If you prefer, you can grill the sandwich after assembly to crisp up the bread and melt the cheese; a sandwich press would work perfectly.
- Leftovers can be stored in the fridge for up to 2 to 3 days, but keep in mind that the wet ingredients can make the bread soggy, the longer it sits.
Nutrition
Calories: 858kcal | Carbohydrates: 69g | Protein: 55g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 147mg | Sodium: 1699mg | Potassium: 1025mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1419IU | Vitamin C: 20mg | Calcium: 460mg | Iron: 7mg
