From time to time you always have to return to that classic of lunches, snacks and excursions, the humble sandwiches that give us so many pleasures. Our popular gastronomy is full of typical variants, and today we are going to Valencian lands in a small tribute, as the Fallas begin.
And they know about sandwiches for a while Valencia, where the catalog of gargantuan entrepanes that are presented under the rite of esmorzaret is overwhelming. But you don’t have to go crazy with finger-licking gochismo at home, and the brascada is a good example of this.
The sandwich known as brascada, in its simplest version, consists only of well-poached onion, a little garlic, beef fillets and serrano ham. Simple but effective.
There are two important issues: taking the time to poach, almost caramelize the onion in its own sugars so that it is very juicy and sweet, and use decent quality ingredients. The loaf or sandwich bread, that is good, with a tender crumb and crispy crust, as fresh as possible. You can add cheese to give it even more chicha and juiciness, although with the onion and the juices of the meat and the ham, which is also grilled, it is usually more than enough.
Freshly made, piping hot, or resting at room temperature, it is one of those sandwiches that can’t fail. And if you want to raise it even more you can also grill the bread or frying pan after cooking the meat, collecting all the juices and browning it a little.
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