Cook Time
8 Mins
Prep Time
10 Mins
Total Time
25 Mins
Yield
4 sandwiches

If you’re growing tired of using an English muffin or biscuit for a breakfast sandwich, make a batch of arepas. A common dish in Colombian and Venezuelan cuisine, these thick, flat patties made of corn flour can be eaten plain, or split to fill with vegetables, meat, and cheese. 

After cooking a batch of Asadero or Monterey Jack cheese-filled arepas until they’re golden brown and crisp in a cast iron skillet, slice them in half and spread them with a layer of creamy refried black beans, buttery avocado, a bit of crumbled queso fresco, and a fat fried egg. Add bacon and a scoop of pico de gallo for a flavor explosion. Go ahead, take a big ol’ bite. Although at this point it’s a pretty full sandwich, and no one will judge you if you use a fork and knife.

Arepa Breakfast Sandwiches

Photo by Daniel Agee

How to Make It

Step 1

Stir together masarepa, Asadero cheese, water, salt, and 1 tablespoon of the oil in a medium bowl with a wooden spoon until smooth. (Dough will look soupy at first, but will firm up after resting.) Cover and let stand 10 minutes.

Step 2

Divide dough into 4 (4-ounce) pieces, and roll each piece into a ball. Gently flatten each into a 1/2-inch- thick disk (about 3 1/2 inches wide).

Step 3

Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium. Cook dough disks until golden brown and charred in spots, about 4 minutes per side. Cool 10 minutes.

Step 4

Using a lightly greased serrated knife, cut arepas in half parallel to work surface. Fill arepas evenly with refried beans, queso fresco, avocado, bacon, eggs, and pico de gallo.

You May Like

Ratings & Reviews