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  • The base number of servings for this recipe is 4
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    Grilled Pernil Habanero Jack Sandwich with Sautéed Peppers

    Spice up your go-to comfort food and try a Grilled Pernil Habanero Jack Sandwich with Sautéed Peppers. Crispy, tender, spicy roasted pernil is topped with habanero jack cheese, layered with sautéed peppers, sandwiched between two pieces of thick-cut bread and grilled to a golden, spicy perfection.


    Ingredients
    1
    teaspoon
    Olive Oil
    4
    medium sweet peppers, cored and sliced
    1
    teaspoon
    freshly cracked black pepper
    1/2
    teaspoon
    kosher salt
    2
    pounds
    cooked pernil, shredded
    8
    slices
    bread, each 1/2-inch thick
    *
    butter, softened, as needed
    8
    ounces
    habanero jack cheese, shredded
    Directions
    Heat the oil in a sauté pan over medium heat. Add the peppers and cook until softened and burned on edges.
    Add pepper and salt, stir to combine, and transfer to bowl.
    In same sauté pan, on medium heat, add the pernil. Cook until heated through and crisp on the edges.
    Heat a second (clean) sauté pan over medium heat. Butter one side of each slice of bread. Place two slices buttered side down on pan.
    Sprinkle each slice with 1 ounce of habanero jack, top with 1/4 of the peppers, layer on 1/4 of shredded pernil, another ounce of cheese and top with another slice of bread, buttered side up.
    Cook for two minutes, flip, and cook for another minute or until bread is golden and toasted. Repeat with remaining peppers, habanero jack, pernil and bread.

    The base number of servings for this recipe is 4
    OK

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