Name: Butifarra limeña — jamón del país sandwich
Prep time: 15 min
Total time: 20 min
Cuisine: Peruvian cuisine
Ingredients: 4 pieces French-style crusty rolls — about 70 g each; 320 g jamón del país — fully cooked, chilled and thinly sliced; 60 g lettuce leaves — washed and thoroughly dried; 160 g red onion — very thinly sliced; 50 ml fresh lime juice — strained; 12 g ají amarillo — thinly sliced; 12 g fresh coriander — chopped; 2 g fine salt — for onion dressing

Butifarra limeña — jamón del país sandwich

Yield 4 filled rolls

Prep 15 minutes

Cook 0 minutes

Passive 5 minutes

Total 20 minutes

Ingredients ↓

Overview

Butifarra limeña — jamón del país sandwich

Butifarra limeña refers to a Peruvian pork sandwich, not a Spanish butifarra sausage placed in bread. Its defining filling is jamón del país: seasoned, cooked pork served in slices. The meat is paired with salsa criolla rather than thick gravy.

Jamón del país has its own spice character, often associated with achiote, garlic, cumin and oregano. Buying it already cooked keeps attention on the sandwich. The ingredient should be accurately labelled as Peruvian jamón del país; ordinary sliced deli ham produces a different taste.

Light crisp bread should protect the meat while the onion adds tartness. The onion is dressed just before serving, and the roll is not packed in advance. A single lettuce leaf between the filling and bread helps keep the crust from becoming soaked.

Ingredients

Sandwiches

4 pieces French-style crusty rolls — about 70 g each
320 g jamón del país — fully cooked, chilled and thinly sliced
60 g lettuce leaves — washed and thoroughly dried

Salsa criolla

160 g red onion — very thinly sliced
50 ml fresh lime juice — strained
12 g ají amarillo — thinly sliced
12 g fresh coriander — chopped
2 g fine salt — for onion dressing

Method

Soften the onion edge.Put the onion in a colander and rinse briefly with cold drinking water; drain and pat dry. Time: 4 minutes. Readiness: The slices separate easily and do not carry excess water.
Make the salsa criolla.Toss the onion with 50 ml lime juice, ají amarillo, coriander and 2 g salt in a clean bowl. Time: 4 minutes. Readiness: The dressing clings evenly to the onion and has no pool of rinse water.
Rest the dressed onion.Refrigerate the dressed onion for 5 minutes to lightly soften its sharp edge without making it limp. Time: 5 minutes passive resting. Readiness: The onion remains crisp and evenly dressed.
Prepare the rolls.Cut the 4 rolls horizontally, leaving one side joined if possible. Lay in the dry lettuce leaves. Time: 3 minutes. Readiness: Each roll opens without tearing and the lettuce forms a thin layer.
Assemble and serve.Divide the 320 g fully cooked jamón del país among the rolls. Lift the dressed onions with a slotted spoon, share evenly and close the bread. Time: 4 minutes. Readiness: The sliced pork is evenly distributed and excess dressing stays in the bowl. Maintain ready-to-eat ham at 4 °C or colder until assembly; serve promptly.

Practical

Practical guidance

Buy properly cooked, labelled jamón del país from a reliable supplier; this sandwich does not involve curing raw pork at home. Fold several thin slices rather than using one large slab. The salsa may be made up to 30 minutes in advance and held refrigerated. Store sliced ham at 4 °C or below and follow its package date and handling instructions. Assemble immediately before eating; refrigerate any leftovers within 2 hours.

Control points

Bread becomes dampToo much criolla liquid entered the roll; drain the onion with a slotted spoon and add it only at serving.
Filling tastes like ordinary hamThe pork was generic deli ham; source cooked, seasoned jamón del país rather than changing the defining ingredient.

Nutrition per serving

Serving size1 of 4 rolls
Calories344 kcal
Carbohydrate44.3 g
Protein27.1 g
Fat6.3 g
Fibre2.6 g
Sodium1427 mg

Allergens and food safety

Wheat (rolls). Check the ham label for any further allergens and additives. Use fully cooked, ready-to-eat ham from a reliable refrigerated source; this is not a raw pork curing method. Wash and dry salad vegetables. Refrigerate ham at 4 °C or colder until needed and do not leave prepared sandwiches at room temperature beyond 2 hours.

Closing

Result: The Lima sandwich of thinly sliced jamón del país, crisp bread and lime-dressed red onion, assembled just before serving.
Key control: Light crisp bread should protect the meat while the onion adds tartness.