Serves 6
Italian immigrants introduced Peruvians to artisan smoked hams, giving birth to the one used to make this sandwich, called jamón del país (country ham). This community was also involved in Pisco production, so there has always been a close relationship between both products. If you travel to Peru, stop by any of the traditional Pisco bodegas, and you´ll probably find yourself eating a butifarra along with your drink. Living abroad, Antonella Delfino sometimes uses smoked turkey ham.
6 medium ciabatta rolls
1 cup mayonnaise
1 tablespoon mustard
1 tablespoon ají amarillo paste
6 leaves iceberg lettuce
¾ pound jamón del país (or any ham)
Salsa criolla (p. 79)
1. Preheat the oven to 300°F.
2. Heat the bread for 5 minutes and cut lengthwise.
3. In a small bowl, combine the mayonnaise, mustard, and ají amarillo paste, and spread on the bread.
4. Put a lettuce leaf in the bread (you may have to fold it or break it), then add the ham, and finally top with salsa criolla.
Jamón del país used to be made at home, by seasoning a boned pork leg with salt, pepper, garlic, achiote, cumin, dry oregano, and lard, and cooking it for several hours. But thankfully, you can conveniently buy it in many stores nowadays.