Bocadillo de Vaca

 

      Still marooned in Oklahoma awaiting our RV axle I return to the cathartics of my kitchen.  This comes from the traditional kitchens of Spain usually specializing on ham, but this one features beef and pork.  It is a common type of sandwich. The bread may be fresh or toasted, and it can be made with a variety of toppings including cheese and vegetables like lettuce, tomato, onion or pickle slices. Various kinds of mustard and mayonnaise are also common.  Olive oil is such an integral part of not only the Spanish cuisine but also all the traditional cooking done around the Mediterranean.  Not a problem for me, it has been my go-to oil for over 15 years now, Extra Virgin only.  

      Pretty easily and quickly made it is delicious with chips and/or a pickle for a complete meal.  The perfect easy meal for us and our 22-year-old carnivorous grandson.  

4 mini sourdough baguettes

½ pound beef strip steak or Steak Ums 

4 strips cooked, but NOT crispy bacon (you can substitute ham)

1 ripe beef tomato, sliced to fit

Garlic spread or butter

Hidden Valley Ranch Original Secret Sauce

Extra virgin olive oil (use a good splash) 

You can add cheese and/or onions if you like

      Pre-heat your oven grill.  Start by cutting the baguettes in half lengthways and toasting them on one side.  Rub the toasted side of the bread liberally with the garlic spread, then add the tomato, drizzle with some olive oil and arrange the slices of beef/bacon.  Drizzle the Secret Sauce to taste.  Close the bocadillos, slice on the bias, and serve with chips/pickle and a cold beer.  It is quite tasty.  Yeah, I don't know anything about a good Spanish wine. 

“Olive oil is a gunsmith, a watchmaker and a healer”

Spanish Proverb 

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