Main
Ropa Vieja Sandwich (Elena Ruz Style)
- Preparation time
- 20 min
- Servings
- 2
Ingredients
- Bread — to buy1 round loaf or 4 thick slices
- Braising beef — to buy200g leftover shredded ropa vieja
- Cheese — to buy4 slices
- Gherkin — to buy4, sliced
- Mustard — to buy1 tbsp
- Mayonnaise — to buy1 tbsp
- Butter — to buy20 g
Preparation
Grab 200g of leftover cooked, shredded ropa vieja (or shred cold braised beef with a fork). Warm it up for 2 minutes in a pan over medium heat with a spoonful of its sauce, just enough so it isn't cold when you assemble the sandwich.
Slice the bread in half through the middle. Spread one side with mayonnaise and the other with a thin layer of mustard.
Spread the warm shredded meat over one half of the bread, top with cheese slices and pickle rounds.
Close the sandwich and lightly butter both outer faces — this butter is what gives a golden, crisp crust once cooked.
Heat a pan (or a panini press) over medium heat, and grill the sandwich for 3-4 minutes on each side under light pressure (with another pan on top if you don't have a press), until the bread is golden and crisp and the cheese has melted.
Cut in half on the diagonal and serve right away, while the cheese is still stretchy.