BOCADILLOS

It’s more than ingredients stuffed between two slices of bread. There is an art to making the ‘perfect’ sandwich. The simplicity of the sandwich starts by taking the time to search out the best possible ingredients available – no exception’s! When building the sandwich the number one rule is to make sure the ingredients are evenly distributed – every bite must taste the same. And, last but not least, is the cooking method. No matter if the bread is fresh, toasted, or you’re stepping it up by using a Panini grill, execution is key. Take your time and embrace the task at hand. The experience for your guests will be more than just a sandwich.

LOMO

Sourdough sandwich rolls – 4

Lomo, cured pork loin seasoned with paprika (thinly sliced) – 8 oz

Iberico Curado, blend of cow, goat, and sheep’s milk cheese (thinly sliced) – 6 oz

Quince paste – 4 oz

Unsalted, butter, softened – 4 Tbsp

BROWN SUGAR CURED HAM

Sourdough French bread – Eight ½-inch-thick slices

Brown sugar smoked ham (thinly sliced) – 12 oz

Puigpedos Catalunya, raw cow’s milk cheese (thinly sliced) – 6 oz

Course grain Dijon mustard – as much as you want

Unsalted, butter, softened – 4 Tbsp

For the Lomo Bocadillos

1) Slice the rolls in half horizontally for sandwiches.

2) Using half of the Lomo slices; divide them between all of the bottom halves of the rolls, being sure to cover completely. Top with the cheese slices. Then, cover with the remaining Lomo slices.

2) Spread the Quince paste on the underside of the tops of the rolls and put it on top of the lomo.

3) Brush the outside (top and bottom) with butter.

For the Ham Bocadillos

1) Top 4 slices of the bread with half of the ham, being sure to cover completely. Top with the cheese slices. Then, cover with the remaining ham slices.

2) Spread the mustard evenly across one side of the remaining 4 bread slices and put it on top of the ham.

3) Brush the outside (top and bottom) with butter.

Cooking the Sandwiches

1) Preheat your Panini grill press or stovetop griddle pan over medium-high heat.   As you know we like our toys, so we use the Panini grill.

2) Working in batches to not overcrowd the pan, put the sandwiches on the heated surface, close the Panini grill, and push down firmly. (If using a stovetop griddle try to find something to weigh the sandwiches down. And, remember you will have to flip to get both sides good and brown.) Cook until both sides are toasted and golden brown and the cheese has melted, 4-5 minutes.

3) Remove from the grill, let rest for one minute, cut in half, and serve.

Prep time: 5 minutes

Cook time: 4-5 minutes

Serves 4 / recipe

To purchase the One True Vine Journal, Volumes 001 or 002, visit the One True Vine website.

 

 

 

 

 

 

 

Submitted by Layer Cake Wines fan, Michael Laukert