The Matador Sandwich
How to make Matador Sandwich Recipe - Paul Inserra has a lifetime of restaurant experience under his belt. Waiting tables and cooking food have been his tickets to independence and travel ever since he was a teen. "I love the adrenaline, organized chaos and frenetic energy of working in a restaurant," he says. Now he has a kitchen he can call his own on the American Meltdown food truck. His main focus is grilled cheese sandwiches. Melty, gooey cheese sandwiched between hot, crusty bread is quite possibly the simplest recipe for pure satisfaction. Paul uses this combination as a springboard for his innovative, surprising melts. The Matador adds a Mediterranean twist to the classic grilled cheese with flavors of roasted bell peppers, almonds and garlic.
Makes 4 Sandwiches
ROMESCO SAUCE:
6 red bell peppers
1 cup (236ml) olive oil
1/2 cup (80g) whole cloves garlic
1/4 cup (59ml) lemon juice
1 cup (170g) roasted, salted almonds
Salt and pepper to taste
Butter:
8 slices sourdough bread
1 cup (120g) grated manchego cheese
Method:
Preheat the oven to 475°F (240°C, or gas mark 9). Slice the peppers in half or quarters, discarding the seeds and stems. Place the peppers directly on the rack with a baking sheet underneath to catch the drips and roast until their edges start to blacken, 12 to 15 minutes.
While the peppers are roasting, place the olive oil and garlic into a pot and bring to a simmer over medium-low heat. Cook until the garlic cloves are a light caramel brown, approximately 15 minutes. Remove the garlic and set aside, reserving the oil in the pot.
In a food processor, add the bell peppers, lemon juice, almonds, garlic and 1/2 cup (120ml) of the olive oil used to cook the garlic and puree. If the mixture is too thick, add more olive oil and lemon juice 1 tablespoon (15ml) at a time. Add salt and pepper to taste.
Butter one side of each slice of bread. Spread the romesco sauce on 4 slices of the bread (non-buttered side) and top with ¼ cup (30g) of the manchego cheese. Top with the remaining slices of bread, buttered-side up. Toast the sandwiches for 2 to 3 minutes on each side in a medium pan over medium heat until each side is golden and crispy.
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| The Matador Sandwich |
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