Chacarero

Green beans on a sandwich? When my friend Laura first told me about Chacarero, I was a wee bit skeptical that it would taste good-in fact I think I wrinkled my nose and tried not to voice my disbelief. (I am not very good at hiding what I think...I may not always voice my opinions, but, as they say, a picture is worth a thousand worlds and my facial expressions make quite the picture).

Strangely enough, the end result of this sandwich is more than the sum of its parts (or something clever like that). The round bun is a traditional Chilean bread, I actually ate it daily during my visit to Chimbarongo, a small town outside of Santiago.

You can choose steak, chicken or both for your sandwich. Atop the meat is melted Muenster cheese, slices of tomato and green beans. The employees will warn you that their mojo sauce is very spicy, but don't let that scare you away, the cool avocado spread balances its heat.

Chacarero started out as an outside sandwich stand in Downtown Xing, but its immense popularity required a storefront, where lines run out the door and down the block during a busy lunch hour, but you rarely wait over ten minutes to get your food. Chacarero is a well-oiled machine, having perfected a handful of items and turning out a consistent product.

Chacarero is located at 101 Arch Street in Downtown Crossing, Boston.

Sandwiches are 7-8 dollars and enormous.

Olivada: Black Olive Spread

All week I had great aspirations for cooking something warm and inviting today, but, as Boston has decided that it is fall - never mind that I have just bought 2 smart shirt dresses in an attempt to look more intellectual for nursing school - it is positively dreary outside! Heavy rain last night and all morning, *sigh*. So my amazing recipe for today must be pushed back until tomorrow evening or possibly Tuesday to accommodate the weather and oodles of pharmacology reading.

However, I do have a quick & easy recipe to share with you, a photo will be uploaded once I get off my butt and walk to the store to purchase some bread, cheese or any other logical accompaniment. (I suspect that I may be a bit melodramatic about walking in the rain as I do have an umbrella and it is about 5 minutes to Trader Joe's).

Las Ventas is a specialty Spanish foods shop in the South End of Boston. One of my (many) favorite items there is a black olive spread. Unlike tapenade, this spread has no capers, herbs or other added flavors. The result is a deep, pure olive taste. It is amazing on a sandwich or just spread over a crusty piece of bread.

I love visiting Las Ventas, but it is a bit of a trek from my apartment, so I have decided to attempt to replicate this savory spread at home.

Ingredients:
2 cup high quality Kalamata olives
1/3 cup EVOO
Sea salt, to taste
Garlic, minced (optional)

Remove pits from olives. Pulse in food processor or blender with olive oil until just combined. The mixture should retain a little texture. Add sea salt to taste.

Serve with your favorite combination of crackers, cheese, bread, vegetables and meat.

Cuban Sandwich

2 loaves Cuban bread (Ciabatta also would work as it has a wide and slightly flat shape)
1 lb good quality ham (a sweet cured ham, or one with a mild flavor)
1 lb lechon asado (Cuban roast pork)

1/2 lb Swiss cheese

Sliced dill pickles
Cuban mojo
Yellow mustard

Butter


To make 6 sandwiches:

Slice bread in half one time lengthwise and three times through its width (to have 6 pieces for each loaf). Butter inside of bread.

Layer mustard, pickles, ham, pork, mojo and cheese onto sandwich. Cover with top piece of bread.

Lightly oil and heat a large cast iron pan over medium to medium-high heat.

Place the sandwich on hot pan (you can probably cook 2 sandwiches at a time if your pan is large). Place a clean heavy skillet on top and push down to really flatten the bread.

Cook the sandwiches for 2-3 minutes on each side, making sure that the bread does not burn (turn heat down if bread is cooking to quickly) and cheese melts. Remove from heat and slice sandwich diagonally to serve.

Pollastre (Catalan Chicken Sandwich)

I had this about ten million times when in Barcelona. There is a sandwich stand in Plaza Sant Jaume (in Barri Gotic) called "Conesa." The first sign that this might be a good place to eat was the line twenty people-deep at any given time of day. I was lucky enough to be staying with a friend about 2 blocks away. My favorite sandwich was the "pollastre," I am going to try to reproduce it here.

Ingredients:
2 chicken breasts
1 onion
1 tablespoon alioli
2 large pieces lettuce
1 tablespoon butter
Olive oil
Salt
Pepper

Pa amb tomaquet

Rinse chicken breasts in cool running water and pat dry with paper towel. Using a meat mallet, pound breasts until thin between two pieces of wax paper. Salt and pepper chicken. Cover and refrigerate for later.

Wash onion and cut into long, thin strips. Melt 1 tablespoon butter in large saute over medium heat and add onions, stir so that onions are coated with butter. Turn heat down to medium-low and stir occasionally, until onions are lightly golden (about 20-25 minutes).

Heat up about 1 tablespoon olive oil in clean sauté pan over medium-high heat. Add chicken to pan and turn down to medium. Cook about 4 minutes on each side or until juices run clear (you can also cut into chicken, pink=undercooked, white=good to go). Remove chicken and cut into thin strips.

Wash lettuce and cut into thin strips. Place caramelized onions, lettuce strips and chicken on tomato bread. Drizzle alioli over chicken and top with another piece of bread. Grill on panini press for 5 minutes.