Author: Simple Foodie



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Servings: 6

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2 reviews
Sandwichito Recipe. Sandwichito means little sandwich And this little sandwich packs a punch of flavor. The sandwich was created by a family from the Yucutan peninsula in Mexico which is known for its use of the spicy habanero chile. The sandwich is a creamy combination of meat with a slight hint of the larger than life taste of the habanero. This is a great appetizer for any party or family gathering.


oil 2 Tbsps
ground pork 1 lb
ground beef 1 lb
garlic clove 2 diced
salt 1 tsp to taste
black pepper 1/2 tsp to taste
oil 2 Tbsps
red onion 1 sliced thin
garlic clove 2 chopped
salt 1 tsp to taste
black pepper 1/2 tsp to taste
water 1/2 cup
white distilled vinegar 1/2 cup
habanero chile 2 seeded & minced - to taste
Monterey Jack cheese 1/2 cup grated - to taste
mayonnaise 1/2 cup to taste
mustard 1/2 cup to taste
bread -slices 12


  1. In a sauté pan heat the oil over high heat.
  2. Add the ground pork, ground beef, garlic, salt, and black pepper. Using a potato masher - mash the meat to break it up into tiny pieces. Cook for about 10 minutes. Remove and place in large bowl.
  3. Heat the additional oil over medium high heat and add the red onion, garlic, salt, and black pepper.
  4. Sauté until the red onions are translucent.
  5. Carefully add the water and vinegar as it will splatter. Bring to a boil and simmer for about 5 minutes.
  6. Strain the onion mixture and place in a blender. Puree.
  7. Add the minced habanero chile, onion puree, cheese, mayonnaise, and mustard to the meat. Combine well and taste for seasoning. Cover and place in the refrigerator for 4 hours or overnight to allow the flavors to develop.
  8. Spread the meat mixture onto slices of bread to form sandwiches. Slice off the ends or use cookie cutters to form shapes.


The habanero chile is the hottest of all chiles. When mincing take great care by using plastic gloves to protect your hands and making sure not to rub your eyes or nose. Wash your hands and knife well after mincing.