A Puerto Rican twist on a cubano sandwich, the Tripleta sandwich is piled high with meat. Three kinds of meat to be exact, including grilled steak, lechon pork, and ham, hence Its name: Tripleta. The Puerto Rican Tripleta sandwich is the ultimate culmination of history, heritage and flavor. As an island in the Carribean, Puerto Rico is at a culinary crossroads, with flavor influences from Spain and even West Africa to create a “La Cocina Criolla,” or “creole” cuisine of its own.

While the triple-meat filling is packed with flavor from seasoned and roasted lechon pork to flavorful grilled steak and ham, the mean isn’t the only thing putting the Tripleta sandwich over the top. Also stacked high with cheese and veggies like tomato, lettuce, cabbage and onions, the Tripleta sandwich can be seen pressed flat into a “panini” like crunchy sandwich or on a soft, hoagie-style roll, creating layers of texture and flavors into one sandwich.

Is there a right way to do it? While some take the Cubano style with a pressed, flat sandwich, others might pack ingredients into a roll or bun. Same goes for the insides. Traditional Puerto Rican street food is chopped and mixed up together a la plancha but this sandwich is also seen with thin layers of meat and veggies. Even the meats can be different, with variations of pork, sausage, chicken and steak to create the umami bite a Tripleta sandwich recipe is known for. Either way, every bite is packed with the same key, meaty and savory flavors.

We also think the Tripleta sandwich is great for unforgettable sliders on a sweet roll. Whether you flatten the sliders in a panini press or allow the soft, billowy texture of the roll to come through, these make a great addition to any party platter. Looking for a full-size sandwich experience? Use the mini rolls to create the Tripleta. Pro tip: brush the outsides with butter and flatten the entire thing out in a panini press then cut diagonally for a true Tripleta-inspired experience.