KICK START THE NEW YEAR WITH BRUNCH
Sometimes all you want is a good bocadillo (sandwich) but for me, nothing is less appealing than 2 cold slices of bread thrown together with a bit of filling. I do, however, like that sandwiches can be modified and allow for a large degree of creativity. The recipe provided in print is the basic version I learned from my uncle who owned a tapas bar in Madrid, Spain. I was feeling inspired so I headed to a local deli and picked up some ingredients to shake it up as you can do also. My personal addition to the original is avocado. It adds nutritional value, good fats and also gives it a slight creamy texture. You can even make a guacamole instead and use that as a spread for added flavour.
The basic starts off with a grilled cheese and ham. Rather than use regular bread, I chose sesame seed, whole wheat bread for the simple fact that it looked eye-catching at the bakery. Instead of European (or cooked) ham, I opted for some nice slices of Italian porchetta. Finally, I replaced the cheese with Italian taleggio which is a mild melting cheese.
Once your ingredients are ready to go, butter the outside of the bread, and grill the sandwich for a few minutes on either side to get a golden brown toast, the cheese becoming melty and gooey. Toast a single, buttered piece of bread on both sides as well. This is optional as this slice of bread is simple added as part of the presentation.
Next prepare the grilled sandwich. Add a thin layer of mayonnaise (optional), followed by sliced tomatoes, lettuce, and avocado. You will see the mountain of bocadillo forming.
At this point, the star of the show, the crispy egg, is prepared. A fried egg in Spain looks quite different than what you might see in restaurants here. There are those who say not to fry with olive oil but that is how we have always done it. So, start off with a fair amount of hot olive oil in a pan and add the egg. It will begin sizzling instantly. I keep a large lid on hand to block the pan from me as the oil will splash. What you will end up with is a crispy, egg white and a runny yolk. If you do not like a runny yolk, simply place the lid on the pan and the top of the egg will cook through.
Place the egg on top of the sandwich and add a bit of salt and pepper to taste. With the single, toasted piece of bread, cut out a circle based on where the egg yolk is. This slice of bread will top off the sandwich and the yellow yolk will poke through for a splash of orange-yellow colour. You will most likely need to eat this with a knife and fork. Have napkins on hand too 😉
2 slices of bread
2 slices swiss cheese
3 slices European ham
1/2 small tomato
1 large leaf romaine
1 tsp butter (for buttering bread)
3 Tbsp olive oil (for frying egg)
1 large egg
1/4 avocado sliced
1. Butter bread slices on one side.
2. Making sure the buttered side is facing out, layer the bread, cheese, ham, cheese and bread in that order.
3. Over medium head, toast the sandwich a few minutes on each side.
4. Layer the tomato, lettuce and avocado on the sandwich.
5. Heat olive oil in a pan.
6. Fry the egg until crispy in the olive oil.
7. Add the egg to the top of the mounting sandwich.
8. Salt and pepper to taste.
Protein 42.39 g