Peruvian · PANTRYHOP RECIPE
Sándwich de pollo a la brasa
30 minutes · 4 servings · omnivore
A familiar sandwich inspired by Peru’s popular roast-chicken flavors.
Ingredients
Check you have the quantities below.
- 3 cups cooked rotisserie-style chicken, shredded
- 1/4 cup mayonnaise
- 1 tbsp aji amarillo paste
- 1 tbsp lime juice
- 1/4 tsp salt
- 4 burger buns or sandwich rolls
- 4 leaves lettuce
- 1 large tomato tomato slices
Let’s make it
- Mix chicken with mayonnaise, aji amarillo, lime juice, and salt.
- Toast the buns if desired.
- Fill each bun with lettuce, tomato, and chicken mixture.
- Serve right away.
Skip the aji amarillo for a milder kid sandwich.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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