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Pambazo (Vera Cruz Sandwich)
FOR THE BOLILLO
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3
2
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1
1
1
Envelope active dry yeast; (1/4−ounce)
Tablespoon Sugar
Cup Warm water; (about 110 degrees F)
Cup Flour
Tablespoon Butter; at room temperature
−1/2 Tablespoon Salt
/2 Teaspoon Ground cinnamon
FOR THE SANDWICH
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2
1
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1
Cup Mayonnaise
Pound Roasted pork butt; shredded
Cup Thinly sliced red onions
−1/2 Cup Peeled; seeded and chopped tomatoes
Large Avocados; peeled, sliced 1/4−inch thick and seasoned
Cup Refried beans; hot
Pound Thinly sliced cheese
For the Bolillo:
Using an electric mixer with a dough hook, whisk the yeast, sugar and warm
water for 2 minutes to dissolve the yeast. Add 1 1/2 cups of the flour. Let
sit for 1 hour. With the mixer on low, add the butter, salt, flour and
cinnamon. Mix until the dough starts to come together. Increase the speed to
medium−high and mix until the dough comes away from the sides of the bowl
and crawls up the dough hook. The dough will be sticky. Grease a mixing bowl
with the oil. Place the dough in the greased bowl and turn to coat. Cover
the bowl with plastic wrap and place in a warm, draft−free place until the
dough doubles in size, about 1 hour. Remove the dough from the bowl and
invert it onto a heavily floured surface. Divide the dough into 12 equal
portions. On a floured surface roll each piece into an oblong form. Tuck and
roll so that any seams disappear into the dough. Gently pull the ends of
each oblong, giving a slight twist as you pull. Place the rolls on a baking
sheet and cover with a towel and let se for 30 minutes, or until doubled in
size.
Preheat the oven to 375 degrees F.
Bake for 10 minutes. Reduce the temperature to 350 degrees F and continue to
bake for 20 to 25 minutes or until golden brown.
To assemble the Pambazo:
Cut the Bolillo in half lengthwise and pull out the soft center from both
sides. Heat a large skillet and cook, cut side down, for 1 minute. Remove
from the skillet and flip over. Spread both sides of the bread with
mayonnaise. Arrange the pork on one half. Top the pork with onions, tomatoes
and avocados. Spread the beans on the other half of the bolillo and top with
Pambazo (Vera Cruz Sandwich)
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