Ingredients
Guatemalan Fiambre
28 ounces
Farmer John Hot Louisiana Sausage, thinly cut on the diagonal
28 ounces
6 ounces
Farmer John Ham Steak, cut into strips
6 ounces
3
Eggs
3
1 can
Pinto beans, drained
1 can
1 can
Red beans, drained
1 can
1 jar
Pickled red beets, drained
1 jar
1 can
Baby corn, drained
1 can
1 jar
Hearts of palm, thinly sliced
1 jar
1 can
Green peas, drained
1 can
1 jar
Asparagus, drained
1 jar
1 jar
Pickled onions, drained
1 jar
1 jar
Spanish or green olives
1 jar
1 jar
Black olives
1 jar
1 jar
Pickled gherkins
1 jar
1 head
Green lettuce, cleaned & torn apart
1 head
1 head
Red lettuce, cleaned & torn apart
1 head
6
Radishes, sliced thinly into rounds
6
6 ounces
American cheese, sliced into strips
6 ounces
6 ounces
Mozzarella cheese, sliced into strips
6 ounces
Pacayas, cut into pieces
Dressing
1 bunch
Parsley, roughly chopped
1 bunch
4 ounces
Red wine vinegar
4 ounces
1 tablespoon
Dijon mustard
1 tablespoon
1 bunch
Green onions, roughly chopped
1 bunch
2
Garlic cloves, minced
2
1 tablespoon
Sugar
1 tablespoon
1 teaspoon
Salt
1 teaspoon
to taste
Black pepper, freshly ground
to taste
8 ounces
Blended olive oil
8 ounces
Directions
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
