Europe's Greatest Sandwich

Monday September 13th 2004
Find in the blog:


Europe's Greatest Sandwich

Published: Monday September 13th 2004 (11 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


  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! Europe that is... ;-)

Part of the blog chain "The Greatest Sandwich"

Blog front page   Archive

Want to comment this page? Fill out the form below.
Only comments
in English
are accepted!

Comentarios en Ingles
solamente, por favor!

Your name Your email
Anonymize my information. Name and email will not be shown with comment.
Notify me on new comments to this article on the above email-address.
You don't have to comment to start or stop notifications.

All comments will be screened by the GFF staff before publication.
No HTML, images, ads or links, please - we do not publish such comments...
And only English language comments will be published.
Name and email is optional but recommended.
The email will be shown in a disguised form in the final comment to protect you against spam
You can see other public comments on this page