Tested till perfect Cemita-Style Pork Sandwich
Cemita-Style Pork Sandwich
Photography by Jeff Coulson

Cemita-Style Pork Sandwich

This popular Latin-style street food is traditionally served on a bun called a cemita, which is a sesame-topped egg bread. Luckily, you don't have to travel to try this tasty concoction: Here we use challah, which is similar to cemita and more readily available. Marinating in spices and lime juice gives the meat a spicy kick, which is offset by a cool guacamole spread.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: August 2012

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour 30 minutes (with marinating)
  • Portion size 4

Ingredients

  • 2 tbsp 2tbsplime juice
  • 1 1chipotle pepper in adobo sauce, finely chopped
  • 1 tsp 1tspadobo sauce
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspground cumin
  • 1/4 tsp 1/4tspground coriander
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1pork tenderloinpork tenderloins, (about 1 lb/450 g), sliced 1/4 inch (5 mm) thick
  • 1 1avocadoavocados
  • 2 tbsp 2tbspchopped fresh cilantro
  • 4 4round challah buns or sesame hamburger buns
  • 8 8Boston lettuce leafBoston lettuce leaves
  • 2 2small tomatotomatoes, thinly sliced
  • 1/2 cup 1/2cupthinly sliced red onion
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Preparation

In bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.

Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.

Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.

Nutritional Information Per serving: about

cal 453 pro 34g total fat 15g sat. fat 3g
carb 46g dietary fibre 6g sugar 4g chol 101mg
sodium 620mg potassium 868mg

% RDI:

calcium 10 iron 31 vit A 15 vit C 25
folate 56
This recipe is featured on Your monthly meal plan: 30 best BBQ recipes, week two
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