Ingredients
Guatemalan Fiambre
- 28 ounces Farmer John Hot Louisiana Sausage, thinly cut on the diagonal28 ounces
- 6 ounces Farmer John Ham Steak, cut into strips6 ounces
- 3 Eggs3
- 1 can Pinto beans, drained1 can
- 1 can Red beans, drained1 can
- 1 jar Pickled red beets, drained1 jar
- 1 can Baby corn, drained1 can
- 1 jar Hearts of palm, thinly sliced1 jar
- 1 can Green peas, drained1 can
- 1 jar Asparagus, drained1 jar
- 1 jar Pickled onions, drained1 jar
- 1 jar Spanish or green olives1 jar
- 1 jar Black olives1 jar
- 1 jar Pickled gherkins1 jar
- 1 head Green lettuce, cleaned & torn apart1 head
- 1 head Red lettuce, cleaned & torn apart1 head
- 6 Radishes, sliced thinly into rounds6
- 6 ounces American cheese, sliced into strips6 ounces
- 6 ounces Mozzarella cheese, sliced into strips6 ounces
- Pacayas, cut into pieces
Dressing
- 1 bunch Parsley, roughly chopped1 bunch
- 4 ounces Red wine vinegar4 ounces
- 1 tablespoon Dijon mustard1 tablespoon
- 1 bunch Green onions, roughly chopped1 bunch
- 2 Garlic cloves, minced2
- 1 tablespoon Sugar1 tablespoon
- 1 teaspoon Salt1 teaspoon
- to taste Black pepper, freshly groundto taste
- 8 ounces Blended olive oil8 ounces
Instructions
Purée all dressing ingredients aside from olive oil, using a stick blender and slowly add oil until fully emulsified
Store in an airtight container until ready to use
Boil eggs and cut into quarters
Prepare meats, cheeses, lettuces that need slicing and place all your toppings in small bowls and set aside
On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer
Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing and serve
