Sándwich de cerdo al chile con queso panela, crema y jalapeños encurtidos

Ingredientes

• 6 to 8 bolillos (or teleras, homemade or store bought)
• 1 cup refried beans
• 1 batch Chile Charred Pork
• 6 to 8 slices of queso panela
• 1/2 cup Mexican crema
• Sliced pickled jalapeños

Preparación

1. 1

   Slice bolillos in half lengthwise.

2. 2

   Spread a couple tablespoons of refried beans on the bottom halves.

3. 3

   Top each bottom half with a generous amount of shredded Chile Charred Pork, a slice of panela cheese, a drizzle of Mexican crema, and a few pickled jalapeños slices.

4. 4

   Add the top layer of bread, cut in half, and serve.