There is already a winner. this The ‘Soy Canario’ sandwich by Antonio PérezFrom the restaurant La Jamonería in Gran Canaria, it was the winner of the National Competition for Spain’s Best Cheese Sandwich, convened at the 2nd International Cheese Forum held in Gran Canaria from Monday to Tuesday. His proposal captivated a jury of expert gastronomes and chefs. Quique Dacosta.
It’s like a sandwich main material Smoked palmero cheese, soft red mojo bread, Dijon mustard, watercress, palm honey, half sun-dried tomatoes and crispy pork rinds. For settle It is necessary to open the bread, in a thin layer with a brush Dijon mustard and garnish the watercress with some palm honey. Top the cheeses with small pieces of homemade dried village tomatoes and finish with pre-salted skins. All in all, a mouthful of subtle flavors, but great in the mouth.
they played the final four selected sandwiches Among the 100 applicants from all over Spain submitted by GastroActitud on the call. In addition to the winner, Kevin Diaz from the Asador El Majorero restaurant also participated with an Umami sandwich; Manuel Tirado from Esah (Open Hospitality Studies) from Zaragoza with Prim Flor de Valsequillo cured cheese sandwich; and Mónica Pedrosa from Plato Jondo restaurant (Seville) with Mollete y Mogote sandwich.
The finalists prepared their sandwiches live from start to finish. The tasting was done blindly. Quique Dacosta, whose organization has three Michelin stars, also served as chair of the jury, consisting of Carlos Maldonado (Raíces), Ana Belén González Pinos (cheese trainer and expert consultant), Silvia Peláez (Cheese and Kisses) and José. Carlos Capel (food critic Country and founder of GastroActitud).
With Celebration of sandwich competition closes II International Cheese Forum It makes Las Palmas de Gran Canaria a gastronomic epicenter for two days to talk with the best experts from the cheese world about the qualities of cheese, explain its possibilities in the sweet and savory kitchen, explore its compatibility with other ingredients and show how to make it. Get all the performance in the restaurant. The aim of this meeting is to strengthen the link between the primary sector (manufacturers), chefs and hoteliers so that gastronomy becomes another tourism engine in Gran Canaria.
Source: Informacion
