Skating with the temperatures, wrong with the order of the factors or scratching with certain ingredients are common elements to fail when making a mixed sandwich, a recipe that essentially does not require much more than sliced bread, cooked ham and cheese.
However, the chef from Malaga Dani García, known for having obtained three Michelin stars and now with a true hospitality emporium, dares to break a spear for an extra ingredient for the mixed sandwich that guarantees a crispy result on the outside.
It does not reach the level of the croque monsieur or the croque madame, but the reality is that The advice given by the Marbella chef is very simple. and, if it is to be done infrequently, it is a perfect option to delight ourselves with our mix.
Nope, in this case it is not about adding béchameljust as happens in these two French preparations or in adding a huge amount of sauce as happens with the Portuguese francesinha, another of the most popular sandwiches in the world.
Dani García’s three tricks for the perfect mixed sandwich
Posted on his Instagram account, Dani García essentially prepares an easy mixed sandwich that we can solve with any ingredient that we have on hand in our nearest supermarkets and that will not have nothing to envy mixed cafeteria sandwiches with its very hot plant.
In fact, this is the first point that the Andalusian chef explains, insisting that Let’s have the pan on medium-high heatWell, if we go too far we are going to burn the sandwich and the butter on the griddle. Obviously, a mixed sandwich should be made with butter, not oil.
In addition, Dani García’s second step is a correct arrangement of the mixed sandwich, where he always the cheese must be in contact with the bread and the cooked ham in between. If you make the mistake of putting the ham in contact with the bread, it will most likely not stick to the slices and the sandwich will fall apart.
However, Dani García’s trick to make the mixed sandwich extra crunchy comes with an addition at the expense of cheese, something similar to what he recommended for his chicken nuggets without oil, and it is nothing other than add grated emmental cheese to the pan and let it melt slightly, adding our mixed sandwich there when the cheese has melted.
In this way we will be able to create a crisp and solid layer that will increase the flavor of the sandwich and improve its texture, making it crunchier, without any effort.
Images | instagram dani garcia
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