PAMBAZO SANDWICHES
Yield Portion Size
8 portions
(1 sandwich)
| 8 ea |
Bolillo rolls
|
| 4 cups |
Mexican-style chorizo, cooked
|
| 1 cup |
Fried potato cubes
|
| 4 cups |
Rosarita® Mild Ground Tomato Salsa
|
| 4 cups |
Iceberg lettuce, shredded
|
| 2-3/4 cups |
Queso fresco cheese, crumbled
|
| 1/2 cup |
Fresh cilantro, chopped
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 307 mg | 31% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 72 mg | 24% |
| Total Fat | 24 g | 38% |
| Iron | 4 mg | 21% |
| Potassium | 110 mg | 0% |
| Calories | 539 kcal | 27% |
| Sodium | 1898 mg | 79% |
| Protein | 23 g | 46% |
| Saturated Fat | 13 g | 65% |
| Dietary Fiber | 2 g | 10% |
| Vitamin C | 3 mg | 5% |
| Vitamin A | 1655 iu | 33% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make ONE PORTION: Heat cast iron skillet over medium-high heat.
-
Step 2
Split sandwich roll, leaving a hinge. Fill with cooked chorizo and fried potato cubes.
-
Step 3
Dip top and bottom of sandwich in salsa; place in skillet and caramelize on both sides.
-
Step 4
Remove sandwich from skillet. Stuff with lettuce, cheese and cilantro. Serve with a side of salsa.
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