Guest Author - Catherine Bridges
The food experienced on the Spanish mainland may be a bit surprising to most continental Americans. Savory flavors, roasted vegetables and aged ham are highlighted, dressed and delightful in excited moderation!
SERRANITOS
4 slices pork loin (thinly sliced or shredded)
salt, to taste
black pepper, freshly ground, to taste
4 soft rolls, halved and lightly toasted on the inside
4 tablespoons garlic mayonnaise (aoili)
4 green peppers, roasted, peeled and chopped
4 slices serrano ham
4 slices tomatoes
1 garlic clove, for rubbing
2 tablespoons olive oil
Preheat oven broiler.
Season pork loin with salt and freshly ground pepper. Broil for 2-3 minutes on each side until cooked through.
Spread half of each toasted roll with the aioli, then top with sliced or shredded pork.
Over the pork, layer roasted green pepper, Serrano ham and tomato.
Rub the garlic clove over the opposite side of the bread roll and drizzle olive oil.
Close the rolls, serve and enjoy!
HOT SPANISH BRUNCHWICH
1/3 cup bacon, uncooked
1/4 cup chopped shallots
1/4 cup chopped green peppers
1 cup tomato juice
2/3 cup grated Fontina or Cheddar cheese
1 egg, gently beaten
1/4 teaspoon paprika
2 tablespoons butter
Hot buttered toast
Brown bacon in skillet - add onions and green pepper and simmer 5 minutes.
Add tomato juice and grated cheese. Let cook slowly stirring constantly until mixture is thick and creamy.
Add egg, paprika and butter, cook about 1 minute while continuing to stir.
Spoon over hot buttered toast.
ROMANTIC SPANISH SANDWICH
1 6-1/2-ounce jar marinated artichoke hearts, sliced thinly
1 7-ounce jar roasted red sweet peppers, drained and cut into strips
2/3 cup jalapeno-stuffed olives, sliced thinly
1 medium onion, thinly sliced and separated into rings
1 small clove garlic, minced
1 tablespoon fresh parsley
1/8 teaspoon dried oregano, crushed
1/8 teaspoon ground cumin
4 sandwich rolls or two (8-inch) focaccia, split
1 pound thinly sliced deli roast beef or roast pork
8 ounces sliced provolone cheese
4 teaspoons olive oil
Combine artichoke slices, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.
Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add sandwiches to skillet and cover with foil. Press sandwiches with a large heavy skillet or grill on panini grill.
Grill over medium heat for 4 minutes each side until heated through, turning sandwiches over once. Remove from heat - keep warm and repeat with remaining oil and sandwiches.
