Guest Post by: Antonella Delfino.
A popular comfort food in Peru, asado sandwich is made whenever there are any asado leftovers from lunch or dinner, which is usually the case because families prepare much more than they actually eat. Whatever is left has 2 basic fates: either it goes in the freezer to be enjoyed someday in the future, or it goes into a scrumptious, sandwich.
This meaty snack is easy to make and everybody likes it (except vegetarians, of course), so it is a lifesaver when you are in a rush or short of time. It is also perfect when you are planning to spend the day at the beach or have a picnic; and if your kids bring a lunch box to school, you will find it empty by the end of the day.
Today, while I was preparing this sandwich, or sanguche as we call them in Peru, as a quick lunch with my husband, he saw an avocado lying around the kitchen and thought it could be a good idea to put it in there too, along with some salsa criolla. He was right. It was delicious! You can really use your creativity and change this sandwich as you please. You will be surprised by how good it is.
- 1 recipe Asado
- 1 recipe Salsa Criolla
- 6 ciabatta rolls
- ¾ cup mayonnaise
- 1 tablespoon aji amarillo paste
- Preheat the oven to 300°F
- Heat the bread for 5 minutes and cut lengthwise.
- In the meantime, heat the beef in a saucepan over medium heat until it is warm.
- In a small bowl combine mayonnaise with aji amarillo paste. Spread on the bread.
- Put asado slices (with no juice) in the ciabatta rolls and top with salsa criolla. Enjoy!