The Ultimate 5 Hot Sandwiches

Look at any sandwich menu board in Spain and you’ll see just as many – if not more – bocadillos calientes than bocadillos frios.  Indeed, hot sandwiches the world over are both popular as street food on the move and in classy eating joints too when prepared with thought and a little skill. 

There’s something very satisfying about any perfectly made sandwich provided that whoever has made it has used the most appropriate bread, good ratio of ingredients to bread, quality produce all-round and an ability to make it taste as freshly made as can be.  Hot fillings call for even greater considerations plus skill in the quick cook zone.

We’ll start our class with an English Breakfast Bap filled with your choice from the English breakfast platter. 

Then to work A discussion about the principles of making a hot sandwich, especially considerations about bread and toasting. We’ll produce 5 hot sandwiches:

Fish Fingers in White

We’ll make our own fish fingers using Vilanova market’s finest white fish; we’ll make tasty chunky Tartare sauce too.

Pulled Pork Panini

We’ll make one of two versions, either slow roasted and shredded shoulder of pork with home-made coleslaw or the Andalusian classic montadito de pringá, pulled pork re-cooked in pork fat and gravy and spread on a roll or panini - delicious. 

Falafel in Mediterranean Flatbreads

We’ll make typical Egptian style falafel using a mix of dried broad beans and chickpeas flavoured with fresh parsley and dill

Steak Sandwich in Ciabatta

Into this amazing sandwich we put prime steak, basil, mustard-mayo, ripe market tomatoes and onion confit together

3 amazing Mini Burgers

Home-made mini burger buns + fresh hand chopped Tuna; Rabbit likewise; bright red and spicy Merguez.  All garnished to produce the sexiest of little burgers.

Dates available are shown in the booking form below: