Pepito Sandwich (aka the best sandwich in the world)

Anyone who knows me, knows that Irazu Costa Rican restaurant in Chicago is my all-time favorite place to eat.  On earth.  Ever.  When I lived in Chicago, it got to the point where I was eating there 2-3 times a week.  Super fresh, super delicious, and the best staff ever!  

I recently called Henry at Irazu to see if he could mail me some Lizano Salsa, an Irazu staple, to my home in Michigan.  It’s been years since I lived there, and Henry totally remembered me.  We chatted for a bit and he gave me some tips to share with you on how to make their famous (my favorite) Pepito Sandwich.

Head to their website - Irazu Chicago and order online or pick-up local from them.  You will NOT regret it!

INGREDIENTS

1 crusty French baguette
2 slices muenster cheese
1 onion, sliced and caramelized
1 small skirt steak or ribeye steak
1 can black beans
Lizano Salsa
Optional: Avocado, grilled jalapeno

*Sandwich press and butter if you have a sandwich press

DIRECTIONS

Start caramelizing your onions.

Rinse and drain your black beans and add to a small pot with about 3-4 Tbsp of Lizano Salsa.  Stir until combined and nice and hot.  With a fork or an immersion blender, blend the beans into a paste (I like to leave mine a little on the chunky side).

Grill your steak the way you like it, let it rest for a few minutes, then slice it up into daily small pieces.

Cut your French bread in half and spread the beans on the bottom half, like you would any sauce or mayo.  Add the Muenster cheese. Top with steak and caramelized onion.  

Don’t forget to add another few squirts of Lizano Salsa on top of all of that before your close the sandwich!

*If you have a sandwich press, brush a little butter on the top the sandwich, once assembled, and smoosh it into your press for about a minute.

There you go - the most perfect sandwich!