Extended Shelf Life for: Bread, Peppers and Deli Meat
A fond culinary memory from Spain is that of the
Bocadillo - sandwich perfection. Often when preparing to travel I wish I were packing my Senora's delicious
omelet on a baguette and
tuna con tomates on a baguette. Every time I was about to board a bus (or go watch a bullfight) I would have my
bocadillos in hand. So, as our dear house-mates began describing the sandwhich they would take on their Spring Break road trip - it become abundantly clear that with some of the key ingredients sitting on our shelf, in our fridge and in the freezer - I knew we too needed have our own travel sandwich to enjoy.
A sandwich is not keen to having ingredient/direction lists, so for a Travel Sandwich simply purchase or dive a loaf of French Bread or Sourdough, cut in half lengthwise. Scoop out some of the bread from bottom half, drizzle olive oil, vinegar, and favorite Italian spices on both sides of the bread. Begin the layering process: salami, pepperoni, ham, peppers, onion, etc. Top off the sandwhich, slice, wrap in plastic wrap and let set overnight until you hit the road!
Ingredients:
Ingredients:
This is another dish that well, seems silly to break down into ingredients and directions. For goodness sakes, we made it while at the cabin for Spring Break, which mostly entails trial and error anyway. So, to begin, dice up some potatoes and begin frying them in 1-2 Tbsp. of oil, cast iron skillet works wonders if you have one. Once potatoes are mostly done, add diced peppers, onions, garlic, salt and pepper, etc. Cook until it exudes perfection and tastiness. Fry up an egg, serve on top and let the yolk take over.
On the 12th of March we hosted a CouchSurfing potluck and CouchSurfers - added bonus! They came from a community that specialized in nut butters and rope sandals. They shared some peanut butter with us as their potluck contribution. I was simply inspired. So, with travel sandwich digesting and the fires burning, I whipped up some good ole Ants on a Log: celery, peanut butter and raisins - scrumptious!
A fond culinary memory from Spain is that of the Bocadillo - sandwich perfection. Often when preparing to travel I wish I were packing my Senora's delicious omelet on a baguette and tuna con tomates on a baguette. Every time I was about to board a bus (or go watch a bullfight) I would have my bocadillos in hand. So, as our dear house-mates began describing the sandwhich they would take on their Spring Break road trip - it become abundantly clear that with some of the key ingredients sitting on our shelf, in our fridge and in the freezer - I knew we too needed have our own travel sandwich to enjoy.
