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Chilean Lomito Sandwich

  • Author: Pilar Hernandez


An iconic Chilean sandwich.



for the meat,

  • 4 lb. of pork loin
  • 3 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon dry oregano
  • 1/2 teaspoon paprika or sweet paprika
  • 1 tablespoon yellow mustard
  • 1 onion, peeled and cut into wedges
  • 4 cups boiling water

for sandwiches,

  • Challah buns
  • Avocado, tomato, mayonnaise, ketchup, mustard, sauerkraut


  1. Preheat oven to 350F or 180C.
  2. In a large saucepan heat oil over medium-high heat, brown the roast on all sides in order to seal in the juices. Sear 2-3
    minutes per side.
  3. Add salt, oregano, paprika, and chopped onion on top then spread mustard and add hot water.
  4. Cover and cook in the oven for 1½ hours, or on very low heat for the same time on the stove.
  5. Allow cooling completely. Cut the meat into thin slices.
  6. For the sandwiches: Spread a thin layer of mayonnaise on the toasted bread, layer the meat (be generous) and top with your favorite toppings: most traditional is tomato and mashed avocado. Refer to the pictures for inspiration.