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March Dish of the Month: Tripleta Puerto Rican sandwich


  • 1 loaf of Italian or French bread, or 4 boleo rolls

  • 8 slices of ham

  • 1 boneless pork chop or 1 chicken breast

  • ½ pound strip steak

  • 8 slices of swiss cheese

  • 1 tomato

  • 1 cup shredded lettuce

  • 2 tbsp Mayo

  • 2 tbsp Mustard

  • 2 tbsp Ketchup

  • 1 tbsp Worcestershire sauce


  • If the two types of meat (chicken/pork and steak) are not already cooked, grill the steak and chicken on a skillet or grill until cooked. Marinating it before in lime juice and Worcestershire sauce is ideal, but if you're short on time, you can just add the two while cooking.

  • Using a small mixing bowl, add the mayo, mustard, ketchup, and Worcestershire sauce and stir until smooth.

  • Slice the lettuce and tomato.

  • To assemble the sandwich, layer the swiss cheese, the ham, steak, and pork chop. Then add the tomato and shredded lettuce and spread the sauce onto the top layer of bread.

  • Butter both sides of the bread from the outside, and heat up a sandwich press or skillet. Cook both sides of the sandwich until golden brown. Serve with fries or a salad if desired.

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