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Europe's Greatest Sandwich

Monday September 13th 2004
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Europe's Greatest Sandwich

Published: Monday September 13th 2004 (10 years ago)
Updated: Saturday September 18th 2004, 9:17PM
by Martin Joergensen

It might not beat Bob's but heck it's good!

I know the chances of beating an American at something American is close to none.
Just think of the World Championships in football... ever considered that no non-US teams ever participated? And if such a team existed, could they? I think not!

Well, we might then come up with something purely European.
No American can compete there! ;-)

Europe's Greatest Sandwich:

Bread: Plain wheat - Filone, Ciabatta or similar will make the angels sing
Meat: Air dried ham - known as Jamon Serrano in Spain and Prosciutto Di Parma in Italy - not quite the same, but any of them will do (while your plain, boiled ham won't!). It has to be extremely thinly sliced.
Sausage: Chorizo - a strongly chilli flavored, also air dried, pork sausage from Spain
Cheese: Buffalo Mozarella. A mild, fresh cheese, kept in the fluid from the making process
Spice: A sprinkle of dried oregano

Instructions:

  1. Drain the cheese and cut a couple of slices. The cheese is quite crumbly and slices become fairly thick
  2. Lay a slice of cheese on a slice of bread
  3. Put the Chorizo on the cheese. If the slices are large (2-3 inches ) one will suffice, if it's smaller (1" ) use two or three.
  4. Put one or two slices of ham on the sausage
  5. Add another layer of sausage
  6. Add a final layer of cheese
  7. Sprinkle lightly with oregano. A pinch is enough
  8. Close the sandwich with a second slice of bread
  9. Toast the whole thing for about five minutes in a closed toaster thingy. No reason to protect the machinery. The cheese isn't that runny.

I recommend tap water for that, but Coke (Classic!) will do.

Chase that with an espresso and a small piece of good chocolate.

No way that can be beat! ...in Europe that is... ;-)

Part of the blog chain "The Greatest Sandwich"


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