Latin American Sandwich Recipes


Mexican flagMexico - Quesilla

Do not confuse this with the quesidilla, that's totally different. This is usually made with Mexican string cheese known as Oaxacan. It's similar in texture and color to mozzarella, but tastes a bit saltier. If you can't find it, use any string cheese.

Half the roll and assemble the sandwich with the listed ingredients. Melt about 1 tbsp of butter in a heavy skillet over low heat. Place the sandwich in the skillet while pressing down with a spatula or another skillet. Heat about 30 seconds on each side until the cheese has softened but not quite melted. This can also be heated over a backyard barbecue.


San Salvador - turkey sandwich
2 hard rolls, split
¼ cup of peanut butter
½ tablespoon hot sauce (adjust to taste) 1 tablespoon oil
2 tablespoon onion finely chopped
2 cloves of garlic, minced 10 ounces of roast turkey
shredded lettuce
Mix the peanut butter and hot sauce over low heat until smooth, about 30 seconds. Spread on the bread rolls. Sauté the onion and garlic in oil for about 1 minute. Add the roast turkey pieces and stir for another minute. Add the turkey mixture to the bread rolls and top with lettuce.


Cuban Sandwich

This is my personal favorite of all the sandwich recipes at my site. For the most authentic taste, don't use standard processed cold cuts. Try making it after Thanksgiving when you are likely to have both leftover turkey and ham. If you must use cold cuts, at the very least, make sure they sliced thickly, or use more than indicated.

This sandwich is usually made using Cuban bread. If you can't find it, substitute any crusty bread such as French or Italian. It is also usually pressed in a sandwich iron. If you don't have one, use a skillet as described.

1/2 loaf of bread
butter
mustard
mayonnaise
2 slices of turkey breast
2 slices of roast pork
1 slice of ham
1 slice of Swiss cheese
aluminum foil
Split the loaf and spread with mustard and mayonnaise. Layer the remaining ingredients and top with the other half of the bread. Lightly butter the OUTSIDE of the bread and wrap the sandwich in aluminum foil. Place on a skillet over low heat. Squish it with a heavier skillet on top of the wrapped sandwich and keep it there for a minute or two. Flip over and repeat for another minute or two. Unwrap and eat.


Argentina - Steak Sandwich

1.5 tsp cornstarch
¼ cup ice cold water
1 tbsp butter
6 ounce steak cut into thin ¼ inch long strips about 2 inches long
1 small onion, thinly sliced
1 teaspoon mustard
2 tbsp sherry
2 tbsp light cream
½ crusty loaf

Dissolve the corn starch in the cold water and set aside. Stir fry the steak and onions over medium heat with the butter until the steak is brown on all sides. Raise the heat slightly and add the mustard and sherry. Stir for about 15 seconds. Add the corn starch mixture and continue to cook until the sauce has thickened. Remove from heat. Wait about 10 seconds and gently stir in the cream. Use immediately.


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