Take a culinary trip south of the border with the Chacarero, a Central and South American favorite bursting with bold flavors! This irresistible sandwich starts with a toasted baguette, but the tender smoked pork shoulder takes center stage. A blanket of melted Bongards® Pasteurized Blended Provolone Cheese adds a touch of creamy indulgence, while a vibrant chimichurri mayo infuses every bite with the zesty essence of fresh herbs and garlic. Don’t forget the surprise element – crisp green beans nestled within the layers, adding a delightful textural contrast and a pop of freshness. Prepare to be transported with each delicious mouthful!


  • 2 Tbsp. chimichurri (see secondary recipe below)
  • 4 Tbsp. mayonnaise
  • 2 Tbsp. cooking oil
  • 4 slices Bongards® Pasteurized Blended Provolone Cheese
  • 8 oz. smoked pork shoulder, 1/4″ slices (or pulled pork)
  • 1 French baguette
  • 6 – 8 0z. pickled green beans


  1. Prepare chimichurri in advance.
  2. Combine 2 Tbsp. chimichurri with mayo and mix until incorporated.
  3. Heat cooking oil in a large skillet over medium-high heat.
  4. Sear slices of smoked pork until edges are crispy, about 3-4 minutes per side.
  5. Slice baguette, butter each side, and griddle over medium heat until golden and crispy.
  6. Smother with chimichurri mayo.
  7. Top with smoked pork and Bongards® Pasteurized Blended Provolone Cheese.
  8. Broil on high until bubbly and golden brown, about 2 minutes.
  9. Top with pickled green beans and chimichurri.
  10. Combined two halves and serve.

Secondary Recipes


  • 1 C. fresh cilantro, finely chopped
  • 1 C. fresh Italian parsley, finely chopped
  • 1/2 tsp. red pepper flakes
  • 4 garlic cloves, minced
  • 1/2 C. olive oil
  • 2 Tbsp. red wine vinegar
  • Juice from 1 lime
  • 1/2 tsp. sea salt
  1. Combine all ingredients except olive oil in food processor and puree.
  2. Slowly add olive oil until combined.
  3. Allow to sit for at least 5-10 minutes to release all flavors into the oil, but ideally for 2 hours or more.