Palmero smoked cheesesoft red mojo bread, a fine brush layer of Dijon mustard, watercress seasoned with palm syrup, half a dehydrated tomato and crispy pork rinds.
The award for the best sandwich in Spain, which was awarded today at the Gran Canaria International Cheese Forumhas stayed on the island.
Although chefs from all over the country competed in the final, it has been Antonio Diego Perez de los Coboschef of the restaurant La Jamonería, who has received the award from the president of the jury, Quique Dacosta.
Among the members of the jury were also Carlos Maldonado (Chef at Raices, with a Michelin star), Ana Belén González Pinos (trainer and expert consultant in cheese), Silvia Peláez (from the Quesos y Besos cheese factory) and Jose Carlos Capell (gastronomic critic of El País and founder of GastroActitud). All of them have been able to try the sandwiches made at the same congress in a blind tasting.
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For make the sandwich at home winner of the contest, baptized as “I am a Canary”, we only have to open the bread, and, with the help of a brush, put a thin layer of Dijon mustard. Then, we season the watercress with a little palm syrup and place it on the mustard. On top we put the smoked palmero cheese, with small pieces of homemade dehydrated village tomato and we finish with the previously salted rinds.
The result, according to the jury: a snack of subtle flavorsbut they are great in the mouth.
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