Pepito Recipe
A whole 13'' Bread filled with steak, grilled chicken, ham, gouda cheese, tomato, cabbage, potato sticks, mayo, ketchup, mustard and cilantro and garlic sauce.
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Ingredients
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Bread
Proteins
Cheese & Produce
Crispy Potato
Marinade & Seasoning
Sauces
Finish & Seasoning
Method
Prep
- 1
Prepare bread and produce
Slice the 13-inch loaf lengthwise to create a top and bottom, leaving a small hinge if desired. Thinly slice tomato. Finely shred cabbage. Slice gouda into 6 even slices. Chop cilantro and set aside. If using frozen potato sticks, follow frying instructions below; if using store-bought dry potato sticks, keep them ready.
- 2
Make cilantro-garlic sauce
In a small bowl or blender combine 0.5 cup yogurt or sour cream, 2 tsp olive oil, 1 tsp lime juice, 1 minced garlic clove, 0.25 tsp salt and 0.25 cup chopped cilantro. Blend or whisk until smooth. Adjust salt and lime to taste. Chill until assembly.
Marinate & Cook Proteins
- 3
Marinate steak and chicken
In a bowl combine 2 tbs olive oil, 2 minced garlic cloves, 0.5 tsp cumin, 0.5 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper and 1 tbs lime juice. Reserve 1 tablespoon of this mixture for the chicken if you prefer lighter flavor. Add the thinly sliced steak and the chicken breast (pounded thin or sliced) and toss to coat. Marinate at least 15 minutes (up to 1 hour) in the refrigerator.
- 4
Cook steak
Heat a heavy skillet or grill pan over high heat until very hot. Add a drizzle of oil if the pan is dry. Sear the marinated steak slices in a single layer for about 1–2 minutes per side until browned and cooked to desired doneness (thin slices cook quickly). Remove and let rest for 3–4 minutes, then slice into bite-size strips if not already thin.
- 5
Cook chicken
Using the same pan, lower heat to medium-high and cook the marinated chicken pieces 3–4 minutes per side (depending on thickness) until internal temp reaches 165°F (74°C). Let rest for 3 minutes then slice thinly.
- 6
Prep ham
If you prefer warmed ham, briefly warm the 4 oz of sliced ham in the hot pan for 30–60 seconds per side just until heated through. Otherwise, use cold.
Potato sticks (Crispy component)
- 7
Fry or crisp potato sticks
If using frozen potato sticks: heat 0.5 cup vegetable oil in a deep skillet to 350°F (175°C) or medium-high until shimmering. Fry in batches about 2–3 minutes until golden and crisp. Remove with a slotted spoon to paper towels, sprinkle with 0.5 tsp salt while hot. If using pre-made dry potato sticks, simply measure 2 cups and set aside.
Sauces & Assembly
- 8
Prepare mayo-ketchup-mustard spread
In a small bowl combine 0.5 cup mayonnaise, 2 tbs ketchup and 1 tbs yellow mustard. Mix until smooth and taste-adjust salt or mustard if needed.
- 9
- 10
Layer proteins and cheese
On the bottom half of the loaf spread half of the mayo-ketchup-mustard mixture evenly. Arrange the cooked steak strips across the length of the bread, then layer the sliced chicken, then the warmed or cold ham. Over the proteins place the 6 slices of gouda; if you want them melty, place the assembled half briefly under a broiler (1–2 minutes) or return to the warm pan covered until cheese softens.
- 11
Add vegetables and potato sticks
Top the cheese with thin tomato slices and a cup of shredded cabbage. Generously sprinkle the 2 cups of crispy potato sticks over the top so they add crunch.
- 12
- 13
Close and serve
Gently press the top half of the loaf down to compress the sandwich slightly. Using a long serrated knife, cut the loaf into 4 equal portions (or as desired). Serve immediately so the potato sticks stay crisp. Provide extra cilantro-garlic sauce and ketchup/mustard on the side if desired.