Classic ham and cheese books | The comedian | Gastronomy

There are recipes that are like a breadcrumb hug, and tenderloin books are high on that list; Except, I guess, if you’re from Asturias and your favorite food is caciobo. So tender, crunchy and delicious that the task of not burning yourself with burnt cheese is complicated by sinking your teeth into it sooner than any thermal logic would dictate, it’s the kind of dish that brings joy to a meal without major complications. You can accompany them with a good seasonal salad or opt for the full plate set with potatoes and a fried egg (a Christmas Eve dinner at home where we shared that we were most excited about any sea bream, roast beef or seafood).

In its most classic version, it is filled with ham and cheese, but it allows thousands of variations: with sobrasada, soft Mahón cheese and honey, blue cheese, raisins and walnuts, serrano ham and trunchón or dried tomatoes and basil. The trick is to make sure the filling doesn’t have too much moisture so it doesn’t soften the bread and seal the edges well before frying it, as well as filling it with good quality ingredients.

The minis hold up beautifully frozen before frying, so when you start baking, you can prepare a few and have them ready the next time you’re in the mood. Although it’s not a recipe that maintains its goodness for long—crunchy, melty cheese is key to the gastrointestinal—a touch of air frying can bring it back to life.

Touch is important, because if you go too far, it may feel like a shoe sole. When in doubt, you can also choose to eat it as is, at room temperature, and remember what it is financial From Proust How good tastes are the boiled and ground chicken that was always present in the lunch box on children’s trips.

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