Salmorejo and cecina open sandwich
Open sandwiches are very popular in Spain, it is a tapa often found in bars, and a healthy snack, very easy to prepare at home. They can be topped with any leftovers or anything that takes your fancy and you find in the fridge. Salmorejo is like a richer and deeper gazpacho. Impress your guests with this wonderfully Spanish open sandwich.
Ingredients (Serves 4)
– 4 bread slices (preferably continental style baguette or ciabatta)
– 2 one day old white bread slices
– 2 tomatoes
– ½ garlic clove
– 100ml extra virgin olive oil Mariscal & Sarroca
– 25 ml red wine vinegar
– Salt
– 4 slices cecina Mariscal & Sarroca
– 4 quail eggs
Directions:
To make the salmorejo, peel the tomatoes and soak the hard bread in water. Squeeze water from the bread, and blend it with the tomatoes, the olive oil, vinegar, and garlic. You will achieve a thick puree consistency. Season with salt. Your salmorejo is ready. Now fry the quail eggs in some olive oil.
To assemble, toast the bread slices and spread the salmorejo evenly on them. Roughly chop the cecina slices and sprinkle them on top of your sandwiches. Finish by adorning them with the little fried eggs. Beautiful presentation and beautiful flavours from Spain.
CECINA
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