Preparing excellent and elaborate sandwiches when you have time, energy, desire and a fridge fuller than the Gourmet Club can be fun, and wonders such as the Valencian pepito, the goat, a kabobs homemade chicken tonnato or a pulled pork vegan from falling on your ass. But there are also days when we feel like -or we are forced- to embrace minimalism due to lack of time or raw materials, and today we want to show that even in these circumstances we can eat a good sandwich that solves a dinner, snack or breakfast.
We have avoided things like the Iberian ham or chorizo sandwich or the rich cured cheese sandwich with bread rubbed in hanging tomato and extra virgin olive oil, because we assume that the conclusion that good and expensive sausages are also good in a sandwich can be arrive alone. We will use the humblest raw materials and the simplest preparations, with tips to achieve the best possible result and panarros recommendations. Buying real, artisan bread, made with sourdough and fermented slowly, we’ll already have half the work done (and to fill it up we won’t have to break our backs either).
Sardines with spring onion
This snack is inspired by the father’s lifelong favorite Elena, which tipped me off a few months ago when we met, and now it’s one of my favorites too. He prepares it with needles -known in Cantabria as relanzones- it is a typical sandwich from Cantabria or at least from some Cantabrian areas- but it can also be prepared with sardines. Basically, it involves opening the can, pouring a little oil over the bread, putting chopped or finely chopped chives on top, and that’s it. Adding a few drops of vinegar or Tabasco is optional but highly recommended, and it doesn’t increase the difficulty much either. Recommended bread: rustic bar, ciabatta or muffin, as long as it is able to pick up the sardines, onion and juice, it works.
loin with cheese
A bar classic that we can also prepare at home to manage a quick and delicious dinner. Ask for the loin to be cut a little thinner than for the grill, but not to look like cigarette paper either: we want it to break when we bite into it and not take the whole slice with us, but also for the sandwich to have substance. If you want to marinate it with a little paprika or your favorite spice mix, do it now and let it sit for five minutes. Put the pan on a cheerful fire, let it heat up well and cook the tenderloin for about a minute if you like it to the point.
Turn it over, put the cheese on top – the one you like the most as long as it is melting: from Swiss cheeses to brie, passing through havarti – and leave a couple of minutes more. Go to the bread and that’s it: you decide if you want to spread the bread with tomato first, put a little mustard or a few drops of Perrins sauce. Do you fancy a deluxe version without complicating yourself much more? Add some fried onion and green pepper strips, or some canned piquillo peppers to make it even faster. Recommended bread: the same as in the previous case, although a baguette can also work here.
Mixed, bikini or call it what you want
A few years ago we made a video dedicated to how to prepare a mix of puturrú, but here is a summary in case you haven’t seen it: good sliced bread, ham-ham -not cold cuts-, Emmental-type cheese on both sides, always in contact with the bread, a little butter on the outside and toast over medium heat for a couple of minutes on each side until the cheese melts. With very little added effort and a lot of satisfaction you can add a little piparra or finely chopped onion. Other versions: with Serrano ham and brie, pork shoulder and tetilla cheese, pastrami, Swiss cheese and mustard or, for fans of Hawaiian pizza, with a slice of fresh pineapple grilled until lightly browned. Recommended bread: mold or, if you feel strong emotions, brioche (in this case it is not necessary to put butter).
Butter or cream cheese, cucumber, salt and pepper
The classic sandwich to accompany tea is to die for: for the classic version you will only need sliced bread without the crust -you can remove it yourself, it doesn’t have to be industrial, it will take 10 seconds with a sharp knife-, softened butter or cream cheese to spread it, several layers of finely sliced cucumber, salt and pepper. Its greatness lies in its simplicity: the freshness of the cucumber contrasts with the butter or the spreadable cheese, the soft bread lulls everything to sleep and the salt and pepper give joy. There are versions with mayonnaise, herbs or pickles; make the fantasies you want but try the classic at least once. Recommended bread: crustless mold, not necessarily white: the whole grain and seeded versions are also very good (I personally like it very much with whole grain rye bread, putting a lot of cucumber in the filling).
Grilled tomato and pesto
A perfect minimalist delicacy to take advantage of that leftover pesto that is not enough to prepare pasta for everyone who eats at home. Take a tomato with a not very soft texture -a green tomato is used-, cut it into slices of approximately one centimeter and put it on a griddle or frying pan over medium-high heat with a drizzle of oil until it browns on both sides. Spread the bread with the pesto, put a little more sauce between the tomatoes, cover and eat. Some pitted black olives or anchovy fillets can also be killer. Recommended bread: from a Vienna or rustic bun to two slices of loaf bread, total freedom (as long as the tomato fits).
Tuna or bonito, anchovies, olives stuffed with anchovies
The vermouth between two loaves: open the bar, spread with hanging tomato, distribute the ingredients on top with a little of the oil from the preserve and eat. I like it with chili peppers and a splash of sauce as an appetizer, but that’s it for everyone. Recommended bread: a light crumb bar, or a not very thick ciabatta.
Veal with fried garlic and vinegar
Get yourself one or two veal fillets to grill: yes you swim in the ambulance you can pull sirloin, high loin or low loin; If things are rather normal, we have the very worthy top, flap, stifle and hip. Season the meat and do it to your liking once on each side in a frying pan or griddle with oil over a cheerful heat; when you turn it over, add a couple of minced garlic cloves. Put the beef on the bread, leaving the garlic in the pan and add a splash of vinegar to it (whatever you like will be fine). When it reduces and mixes well with the garlic and the game meat -it usually takes about a minute-, put it on top of the meat and cover with the other piece of bread. You can spread the bar with hanging tomato, toast it inside beforehand or outside afterwards. Recommended bread: the loaf or long roll that you prefer; if it is a very soft bun, it may be a bit squashed by the juice, but that is not necessarily a bad thing.
Sobrasada with Mahón cheese and honey
We can use the same technique as with the bikini in a muffin or round Vienna bread, stuffed with sobrassada, soft Mahón cheese and a drizzle of honey. I like to put the sobrassada directly on the pan with the bread on top, so that it releases part of its fat and heats up well. You can take advantage of that moment to also toast the inside of the other part of the bread. When you take it all out to assemble the sandwich and add the cheese and honey, before toasting it on the outside, pass a kitchen paper or napkin to remove excess fat (but not all). Recommended bread: muffin or round Vienna, but you can also do it in a mold or loaf.
Prawns and mushrooms
The most famous pincho on Laurel Street made sandwich: prepare a mashed with half a clove of garlic, two tablespoons of oil, one of vinegar, salt, and a little parsley. Remove the feet of the mushrooms you need to fill your sandwich -they will shrink a little when cooked- and cook them in a very hot pan at first with the hole facing down for three minutes or until they take on color and smell good. Turn them over and pour half the vinaigrette on the inside, wait two minutes and add as many medium-sized peeled prawns as there are mushrooms (or a few more if the mushrooms are very large). Let them cook for about 30 seconds on each side, put everything on the bread, dress with the rest of the vinaigrette, cover and eat. Recommended bread: your favorite bar, better if it has a little crust to collect the content.
Cod with there i oli
The next time you go to prepare there i oli of mortar -the real one, come on- keep a couple of tablespoons in the fridge to prepare this delicacy. You just have to cook a fresh cod fillet -in this case, put a little salt on it- or desalted it grilled side by side with a little oil. When the flakes begin to separate, put it between two generously spread breads in the there i oli and prepare to roll your eyes. It can also be prepared with some leftover baked fish or breaded hake. Recommended bread: also bar or chapata.
french cheese omelette
Few simple ingredients provide as much joy to the palate as a few melted pieces of cheese, lovingly enveloped by a couple of beaten eggs curdled in the pan. Prepare a French omelette to your liking -if you don’t know how to do it or want to perfect your technique, here’s a video- adding in the center, as soon as the egg begins to curdle, previously grated cheese or cut into thin slices to facilitate melting.
What cheese can we use? my head cheese Luc Talbordet He recommends going for the morbier, the Galician tetilla, the San Simón de Costa if we like the smoked touch or a young gouda, and he gives us a piece of advice militating from his Frenchness: “The ham and cheese omelette sandwich is the best in the universe ; it is like a deconstruction of the croque-madame”. There it is. Recommended bread: I associate it with Viennese bread spread with tomato, but it actually goes well with any bread that is not too dense.
Leftover roast chicken, mayonnaise, pickles
That surviving breast from the Sunday roast and a bit of securria has a very tasty second life at dinner. Chop it up with a knife and help crumble it by crushing it with a fork, add chopped or sliced pickles and mayonnaise until you get a creamy texture (better start with a small amount and increase it; if you go over mayonnaise you can always use it to make deviled eggs). Mustard, hot sauce, some chopped lettuce: welcome. Recommended bread: from a hamburger bun to a focaccia.
Figs (or fig jam), arugula, blue cheese
A creamy blue cheese like gorgonzola will be ideal for this sandwich: let it cool down so it has a melting texture and generously spread two slices of freshly toasted bread on one side. Add a handful of rocket leaves dressed with oil and a few halved figs, cover and eat before the bread cools. Recommended bread: loaf (it is also delicious in toasted mode, if you want to do without half of the bread).
Mozzarella, avocado, dried tomatoes in oil
Peel and pit a small or medium-large ripe avocado (or more if you’re really hungry). Crush it with three or four dried tomatoes in oil and, if you want, add a teaspoon of the herbs with which they are flavored; try to grab from the bottom of the pot so there are more herbs than oil. Season, if you want, with a few drops of lemon juice and/or a little basil, if necessary, also add salt (try it first, the dried tomato is quite salty). Spread it on the previously toasted bread, put a few slices of fresh mozzarella on top, a splash of oil and pepper. Recommended bread: Focaccia.
Do you have a simple and unbeatable sandwich no-recipe? Share it in the comments and cheer
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