Criollo Mixed Sánguche with Homemade Ham from the Country and Rustic Pesto

240 min
This isn't a sandwich, it's a culinary project with an incredible payoff. The heart of the dish is ham from the country, a pork brazuelo marinated in achiote and spices, rolled, tied and simmered in an aromatic broth until tender and juicy. This homemade ham is cut into thin slices and becomes the star of a sandwich toasted in butter, accompanied by a rustic basil and pecan pesto made with mortar, creamy avocado, fresh tomato and Edam cheese melted with a torch for a perfect finish.

INGREDIENTES

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2
Sánguches

HERRAMIENTAS

  • + Large pot.
  • ‍+ Immersion blender or small blender.
  • ‍+ Kitchen thread (pabilo).
  • ‍+ Film paper.
  • ‍+ Mortar (or food processor).
  • ‍+ Frying pan.+ Kitchen torch (optional).
  • ‍+ Kitchen brush

INSTRUCCIONES

Step 1:

Marinate the ham. Blend the marinade ingredients (garlic, salt, pepper, cumin, achiote oil) to form a paste. Spread the pork and grease it completely with this paste. Roll it tightly like a ponono and tie it with kitchen thread. Varnish the entire exterior with mustard. Marinate for at least 1 hour.

Step 2:

Cook the ham. Place the pork roll in a large pot. Add the cooking vegetables (carrot, garlic, onion, turnip) and the spices. Cover with water and cook over medium-low heat for 90 minutes.

Step 3:

Cool and Slice. Remove the ham from the broth and let it cool completely for at least 1 hour. Once cool, remove the kitchen thread and cut it into thin slices.

Step 4:

Prepare the Pesto. In a mortar, mash the garlic with salt and pepper. Add the Parmesan cheese and pecans, and keep grinding. Add the basil leaves little by little, mashing to form a paste. Finally, add the olive oil in a thread while mixing.

Step 5:

Arming the Sanguche. Melt the butter in a skillet and toast the bread slices on both sides. Remove them to a table.

Step 6:

Build the Layers. Brush one of the toast with the rustic pesto. Place the tomato slices and the avocado slices on top. It accommodates several ham markets in the country.

Step 7:

The Final Touch. Add a little more pesto over the ham. Top with the Edam cheese slices and melt it with a kitchen torch (or grate it in the oven). Season with freshly ground pepper, cover with the other slice of bread and cut it in half.

TIPS

  • + Marinating is Key: For a deeper flavor, marinate the pork roll overnight in the refrigerator. It will make an incredible difference!
  • ‍+ Pesto in Mortar: Making pesto in a mortar (or batán) releases the basil's essential oils in a different way than the processor, achieving a more rustic and authentic texture and flavor.
  • ‍+ The Golden Broth: Do not throw away the broth from cooking ham! It is a concentrate with a spectacular flavor. Strain it and use it as a base for soups, stews or pork rice.
  • ‍+ The Torch: If you don't have a kitchen torch, you can place the open sandwich with the cheese in a small electric oven with the “grill” function for a couple of minutes, making sure it doesn't burn!