The sandwich of ham and grilled cheese, a mixed sandwich, also known as a bikini in Catalonia, is one of the most popular and easiest sandwiches and sandwiches. Today we tell you the seven rules you must follow to make the perfect mixed sandwich.
Putting a little attention to the technique of its preparation, using good quality ingredients and doing it with love, you’ll see how your mixed sandwiches improve at home when you apply these keys.
The rules you must follow to make the perfect mixed sandwich
There are four ingredients that we will use to make a mixed sandwich. Sliced bread, butter, cooked ham or York ham and cheese. It is important to choose quality products and not use packaged cold cuts or save a few cents by buying cheaper ones because the result will be very different.
The ideal loaf would be the homemade bread loaf, but if we choose an industrial mold bread, we have many options. Personally, I prefer to use those that are shaped like baked bread, rather than square bread.
With bark or without bark?
It is a matter of taste, and we always have the option of cutting the crusts of the sandwich once prepared, but since we are looking for a crispy and juicy cover, my recommendation is that you always use bread with crust for these hot preparations, leaving the bread mold without crust for cold sandwiches, tea sandwiches and the like.
To get a nice and juicy toast, we have to spread the slices of bread with butter. Try to use a good butter or if you can with homemade butter. For a good distribution and also to reduce the amount, it is preferable to have the butter at room temperature for about 20 minutes before making the sandwiches.
So we can spread the slices well without affecting their shape and we can also put a minimum amount on each side. Yes, it is advisable to butter the bread both on its outer face that will come into contact with the plate and on the inside of the mixed sandwich.
It is important to use well-founded cheeses such as Gouda, Emmental, Havarti or gruyère, and avoid cheese-wrapped slices of cheese that have little cheese, however, well they melt. In a mixed sandwich, those cabanas practically disappear and become a liquid that can cause burns without contributing the delicious melting threads of the varieties of cheese that I have advised.
My recommendation is to put cheese on both sides of the bread. So we will have formed a sandwich of butter, bread, butter, cheese, ham, more ham, cheese, butter, bread, and butter. In this way, the cheese will wrap the ham both above and below, in a perfect proportion.
It is next to the cheese the main ingredient of this sandwich so it is important that you buy a good cooked ham or York, the best that you can afford. Do not use ham cold cuts or any other meat preparation, but really cooked the ham.
When buying it, ask the charcuterie to cut it very thin. It is preferable to put two or three slices very thin than a thick one that will not bring advantages and will make it coarser. By placing the ham, you can form waves with the different slices to give volume to the sandwich and make it look more loaded. The result will be a juicier sandwich.
The technique to make the sandwiches
1) Where to make the sandwiches?
We can use an electric sandwich maker, an iron or a pan. If we use the sanquichera, there are many that give good results, although, in my opinion, you have to use it with the thermostat to the minimum so that before the extra bread is toasted, it has given time for the cheese to melt inside.
If we choose to use an iron, a frying pan or a caramel or frying pan we should cook the sandwich in a very slow cooking. We will use the Carmela or grill if we want to obtain sandwiches with the characteristic scratch, although this kitchen utensil does not leave the sandwiches homogenously toasted.
For me, the best results are produced using the iron, with the fire to a minimum, allowing time for the bread to be browned evenly and for the ingredients to be made slowly until the perfect mixed sandwich is obtained. Continue reading- The 13 best dishes in the world in 2018
If we make the sandwich very slowly, with the fire very low, while toasting the bread we will melt the cheese located closest to the griddle. When turning the sandwich to toast the other side, the other slice of cheese will also melt, heating the ham well on both sides.
If we use a very high fire, our sandwiches will be made before but we will see more burnt the sandwich inside and yet it will be less cooked inside.
You can serve the sandwich accompanied by chips-remember how to make them perfect-or with a little salad, but in general, just serve the mixed sandwich, with no more garnish.
It is a tradition to serve the sandwich cut in half, -diagonally if they are square mold loaves- so that the diner can see the cut with abundant ham and so that when squeezing it with his hands, observe how the melted cheese comes out.
If you want to add a touch of elegance, you can wrap the sandwich halves on paper napkins to make them more comfortable to eat. The mixed sandwich can be eaten with a knife and fork but in my opinion, it is much enjoyed eating it with your hands.
Although the classic mixed sandwich is the most effective, easy to make and the one you like the most. You can also prepare the mixed sandwich with some variations. Adding an egg cooked on the grill over the bread and covering with another bread with a circular hole for let see the yolk. Also adding lettuce and tomato salad as in the case of the famous club sandwich.
You can also play with the ingredients by changing the type of bread, introducing bacon, turkey or using other varieties of cheese such as blue cheese, mozzarella, cream cheese, or even vary it completely as in the sandwich of the photo that has slices of homemade bread, bacon, pear and gorgonzola cheese.
You may like this- “http://www.hayzedmagazine.com/delicious-recipe-spicy-chicken-wings/”