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1
For the Bolillo: Using an electric mixer with a dough hook, whisk the yeast, sugar and warm water for 2 minutes to dissolve the yeast.
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2
Add 1 1/2 cups of the flour.
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3
Let sit for 1 hour.
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4
With the mixer on low, add the butter, salt, flour and cinnamon.
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5
Mix until the dough starts to come together.
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6
Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook.
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7
The dough will be sticky.
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8
Grease a mixing bowl with the oil.
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9
Place the dough in the greased bowl and turn to coat.
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10
Cover the bowl with plastic wrap and place in a warm, draft-free place until the dough doubles in size, about 1 hour.
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11
Remove the dough from the bowl and invert it onto a heavily floured surface.
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12
Divide the dough into 12 equal portions.
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13
On a floured surface roll each piece into an oblong form.
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14
Tuck and roll so that any seams disappear into the dough.
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15
Gently pull the ends of each oblong, giving a slight twist as you pull.
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16
Place the rolls on a baking sheet and cover with a towel and let rise for 30 minutes, or until doubled in size.
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17
Preheat the oven to 375 degrees F. Bake for 10 minutes.
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18
Reduce the temperature to 350 degrees F and continue to bake for 20 to 25 minutes or until golden brown.
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19
To assemble the Pambazo: Cut the Bolillo in half lengthwise and pull out the soft center from both sides.
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20
Heat a large skillet and cook, cut side down, for 1 minute.
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21
Remove from the skillet and flip over.
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22
Spread both sides of the bread with mayonnaise.
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23
Arrange the pork on one half.
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24
Top the pork with onions, tomatoes and avocados.
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25
Spread the beans on the other half of the bolillo and top with cheese.
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26
Close the sandwich.
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27
Place back into the skillet and continue browning while pressing down with a spatula.
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28
Flip and cook on the other side.
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29
Remove and serve.
