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How to Make a Cemita Pueblan Sandwich

How to Make a Cemita Pueblan Sandwich

If you’re looking for a lunchbox filler that packs plenty of flavour and is guaranteed to keep you going until dinnertime, then a cemita pueblan sandwich is perfect for you! Originating from Mexico, this much-loved sandwich has a breaded beef or pork filling with avocado, Oaxaca cheese, onions, chipotle peppers or pickled jalapenos, and papalo herb leaves. This is all encased in a seed-topped roll, otherwise known as a cemita. If you’re a gluten-free sandwich-lover, then you can easily make this spicy sarnie with gluten-free rolls and cheese.


For the Cemitas - Makes 8 - 10 Rolls:

  • 340g of Strong White Bread Flour
  • 145g of Polenta
  • 60g of Butter (room temperature)
  • 10g of Salt
  • 6g of Dry Yeast
  • 2 Large Eggs
  • 150ml of Warm Water
  • 130ml of Buttermilk
  • 100g of Sesame Seeds (for the topping)

Filling Ingredients:

  • Breaded Beef or Pork (use non-breaded beef or pork if you have a gluten-free diet)
  • Papalo Leaves (use fresh basil as an alternative)
  • Sliced Avocado or Guacamole
  • Monterey Jack or Mozzarella Cheese as alternatives to Oaxaca cheese (Use a gluten-free cheese if you have a gluten-free diet)
  • Sliced White Onion
  • Chopped Chipotle Peppers or Chipotle Paste
  • Pickled Jalapenos (use with the chipotle peppers or as an alternative to the peppers)




  1. To make homemade fish fingers: heat a large frying pan on a low temperature and then add 3 tbsp of cooking oil. Make sure the oil doesn’t become too hot too soon as this may cause it to splash while you’re still preparing your fish fingers.
  2. Pour the flour into a freezer bag and then add the fish fillets. Gently toss the fillets with the flour until they’re all evenly coated in flour.
  3. Beat an egg in a large bowl and then add the breadcrumbs to another large mixing bowl. Dip each flour-coated fillet into the egg and then into the breadcrumbs, making sure it’s evenly coated.
  4. Line a plate with paper towels, this will enable you to remove any excess oil from the fish fingers once they’re cooked. Turn the heat up on the hob so the oil is sizzling but not spitting. Cook the fillets for approximately 5 minutes; make sure you periodically turn the fillets to cook on both sides. The fillets are cooked when they’re crisp and golden-brown. Place the fillets onto the paper-towel-lined plate to remove any excess oil. Set the fish fingers aside while you prepare your sandwich.
  5. If you’re using pre-made fish fingers or veggie/vegan-friendly fingers, set your oven to the grill, and then place the fish fingers on a baking tray and cook them for 15 minutes. Make sure you turn over the fish fingers halfway through the cooking process so they are evenly cooked on both sides. Leave the fish fingers on the tray to cool while you prepare the baguettes.
  6. We wouldn’t dream of telling you how to compile your fish finger baguette; we know everyone has their own way of compiling a sandwich, so we’ll leave this part up to you! Enjoy!
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