The Ultimate Sandwich: 100 classic sandwiches from Reuben to Po'Boy and everything in between by Jonas Cramby

Author:Jonas Cramby [Cramby, Jonas]
Language: eng
Format: epub
ISBN: 9781910904008
Publisher: Pavilion
Published: 2015-06-10T23:00:00+00:00

Makes 4 sandwiches

2 Banh Mi Baguettes

Refried Beans

Pickled Red Onion

1 white onion, sliced

a bunch of fresh coriander

FOR THE CARNITAS

1kg/2lb 4oz pork collar

225g/8oz lard

1.5 litres/2½ pints/6½ cups water

1 tbsp salt

FOR THE SALSA

1 brown onion, quartered

4 tomatoes, quartered

6 garlic cloves

2–4 dried chillies, such as ancho or chile de árbol, deseeded

100–200ml/3½–7fl oz/scant ½–generous ¾ cup chicken stock

½ bunch of fresh coriander

2 tsp white wine vinegar

salt

1. Dice the pork collar and bring to the boil together with lard, water and salt in a cast-iron pan. Lower to a medium heat, cover and simmer gently for 45 minutes. Remove the lid and continue to simmer until all the water has reduced off and the pork starts to fry crispy in the fat. When it’s at its crispiest but before it gets dry, remove the meat from the heat.

2. While the meat is cooking, prepare the refried beans and pickled onion.

3. To make the salsa, boil the onion and tomatoes together with the garlic and chilli in enough stock to just cover, for about 15 minutes. Leave to cool. Blend everything until smooth together with the coriander and vinegar. Sieve and add salt to taste.

4. Assemble the sandwich by cutting the baguettes in half and scraping out some of the crumb. Spread them with beans, add the meat and put them in the oven until the bread is crispy. Add the red onion, sliced white onion and coriander. Pour the hot salsa in a bowl and stand the sandwiches upright in it for maximum effect. Or you can serve the salsa in little pots on the side.

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