Sándwich de Mallorca con Jamón y Queso
Sweet, buttery pan de mallorca pressed with ham and melted cheese, dusted with powdered sugar — a classic Puerto Rican breakfast sandwich.
Equipment
- Griddle or heavy skillet
- Sandwich press, second heavy pan, or spatula (for pressing)
- Butter knife
- Small fine-mesh sieve (for dusting powdered sugar)
Ingredients
For the sandwiches
- 2 pan de mallorca buns store-bought or homemade, split in half
- 2 tablespoons 28 g unsalted butter, softened
- 4 oz 115 g deli ham (jamón de pierna or cooked deli ham), sliced
- 4 slices about 4 oz / 115 g total American, cheddar, or Swiss cheese
For finishing
- 1-2 tablespoons 8–15 g powdered sugar for dusting
Optional add-in
- 2 large eggs scrambled (for a mallorca con huevo, jamón y queso variation)
Instructions
Toast the bread
- Heat a griddle or heavy skillet over medium heat.
- Butter both cut sides of each mallorca bun.
- Place the buns cut-side down on the griddle and toast for 2–3 minutes, until golden brown. Remove and set aside.
Cook the ham and cheese
- Reduce the heat to medium-low. Add the ham slices to the griddle and cook for 1–2 minutes per side, until heated through and steaming hot (internal temperature of at least 165°F / 74°C if the ham was cold from the fridge).
- If using the optional eggs, scramble them in a separate small pan over medium heat until just set, about 2–3 minutes.
- Arrange the ham in a small pile on the griddle and top with the cheese. Let it sit for 1–2 minutes, or cover with a lid, until the cheese is fully melted.
Assemble and serve
- Place the ham and melted cheese (and scrambled egg, if using) on the bottom half of each toasted bun.
- Close the sandwich with the top bun.
- Dust the top of each sandwich generously with powdered sugar right before serving.
Notes
- Bread substitution: If pan de mallorca isn't available, a soft egg-based bun such as brioche can stand in, though the flavor and texture won't be the same as the traditional bread.
- Cheese variation: American cheese is the most common choice for this sandwich in Puerto Rico, but cheddar and Swiss are also used at home and in local cafeterías.
- Salt guidance: Deli ham and cheese are both naturally salty — there's no need to add extra salt to this recipe.
- Food safety: If your ham is pre-sliced and cold, heat it until it's steaming hot throughout, especially for anyone pregnant, immunocompromised, or otherwise advised to avoid cold deli meats.
- Family variation: Some households add a fried or scrambled egg to make it a "mallorca con huevo, jamón y queso" — a heartier version popular at breakfast counters.
- Storage: Best eaten immediately. The bread turns soft and loses its toasted texture if stored, so this isn't a great make-ahead sandwich.