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Gourmet sandwiches will conquer you, say goodbye to the classic sandwich!
The universe between breads, crunchy, robust, hot, cold, narrow, overflowing, avant-garde and classic.
Everything you want you can be. From the sandwich with chocolate to the ham with oil. From the one you devoured watching a cartoon when you left school to the one you asked yourself in a roadside bar.
Sandwiches loaded with childhood memories that become the new commandment of the ‘foodies’ (he claims to be lovers of cuisine and new culinary trends).
The new concept of the sandwich
If we go back to its origin, we could talk about pre-Columbian times and, of course, Count Sandwich. Nowadays, the Royal Spanish Academy defines it, secondly, as “a snack that workers and students usually take between breakfast and lunch.”
But thanks to the culinary boom we are experiencing, the sandwich has gone to a gourmet dimension. Many menus include them and even entire restaurants dedicated to the exquisite task of preparing delicious gourmet sandwiches, where they left behind the sandwich-student-worker concept to create true works of art.
We could spend hours talking about recipes that we all know as the Madrid classic: squid sandwich, but originality is given many times in reinvention. For example, make a tempura of squid and wrap it with a bread made from its ink, accompanied by a black garlic aioli. Yes, we drool too.
Ideas for your sandwiches
When we hear the word gourmet, it is true that our pockets begin to tremble, but in the end, these delicious sandwiches can be prepared yourself quickly and easily. Here we leave you some sandwiches inspired by different places and exquisite products from our country.
Basque sandwich
Ingredients:
- 125g of northern tuna belly
- 100g red bell peppers (you can roast or canned)
- ¼ red onion
- Extra virgin olive oil
- 2 Ciabatta bread toasts (very floury)
Preparation:
- Turn the belly over and over, leaving the center tender. Preheat the oven to 200 degrees for the peppers
- Cut the peppers into strips and heat with oil and salt in the oven for 50 minutes. Remove skin at the end.
- Cut the onion into julienne strips and add everything between bread and bread. Pour a splash of olive oil.
- Serve hot.
Galician sandwich
Ingredients:
- ½ octopus (if possible from Galicia)
- 120 gr. San Simon Cheese
- ¼ onion
- Peasant Bread
- Gorda
- Peppers
- Extra virgin olive oil
Preparation:
- Cook the octopus with plenty of salt and a little olive oil
- In a frying pan, heat the oil with the onion and brown until a caramelized texture is obtained.
- Add the hot octopus together with the paprika to the bread. Immediately add the cheese so that it melts with the heat of the octopus.
- Add the onion and serve hot.
Catalan
Ingredients:
- 4 calçots
- 1/2 whole wheat toast
- 50 gr. Butter
- Escarola
- Romesco sauce d’Atenea
Preparation:
- We clean the calçots, chop them and brown them in a pan with olive oil, about 25 minutes over low heat.
- We cut the bread, add butter on the sides and brown it until it is crisp.
- We place the calçots, the escarole and add the romesco sauce.
- Serve hot or cold. To taste.