Take this sandwich up a notch, add another typical Spanish condiment-aioli (or garlic mayonnaise). You can make it from scratch or simply mix minced garlic with store-bought mayo to your desired pungency.
You will need:
2 individual-sized baguettes (about 5 inches)
or 2 six-inch portions of a full-size baguette
1 garlic clove, peeled and halved
1 very ripe tomato
extra-virgin olive oil
6 to 8 slices jamon serrano
4 slices manchego cheese
Here's how:
1) Slice each baguette lengthwise to make 4 pieces of baguette. Toast lightly in the oven.
2) Rub a halved garlic clove on all 4 baguette slices. Do the same with the tomato-slice in half then rub on the bread. Let the baguette soak up all the juices.
3) Assemble sandwiches: Drizzle extra-virgin olive oil on the 2 base halves of the baguette slices. Top with jamon serrano and manchego cheese. Cover with remaining baguette slices.
No comments:
Post a Comment