Bocadillo de Ternera con Salsa de Chimichurri (Veal Sandwich with Chimichurri Sauce)

Ingredients

• 500g (1.1 lb) veal, thinly sliced 500g (1.1 lb) veal, thinly sliced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 1 baguette, cut into sandwich-sized portions 1 baguette, cut into sandwich-sized portions
• Chimichurri sauce: Chimichurri sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 25g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the olive oil, smoked paprika, dried oregano, ground cumin, salt, and pepper. Mix well.
2. 2.
   Add the veal slices to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Preheat a grill or grill pan over medium-high heat.
4. 4.
   Grill the marinated veal slices for about 2-3 minutes per side, or until cooked to your desired level of doneness.
5. 5.
   Remove the veal from the grill and let it rest for a few minutes.
6. 6.
   Meanwhile, prepare the chimichurri sauce by combining the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper in a bowl. Mix well.
7. 7.
   Slice the baguette portions in half lengthwise, creating a pocket for the filling.
8. 8.
   Spread a generous amount of chimichurri sauce on the bottom half of each baguette.
9. 9.
   Place the grilled veal slices on top of the sauce.
10. 10.
    Drizzle more chimichurri sauce over the veal.
11. 11.
    Close the sandwiches with the top halves of the baguettes.
12. 12.
    Serve the Bocadillo de Ternera con Salsa de Chimichurri immediately and enjoy!

Treat your ingredients with care...

• Veal — Make sure to slice the veal thinly to ensure quick and even cooking on the grill.
• Chimichurri sauce — Adjust the amount of garlic and vinegar according to your taste preferences. For a spicier version, add a pinch of red pepper flakes.

Tips & Tricks

• For a smoky flavor, grill the baguette halves for a minute before assembling the sandwich.
• If veal is not available, you can substitute it with thinly sliced beef or pork.
• Add sliced tomatoes, lettuce, or pickles for extra freshness and crunch.
• If you prefer a milder flavor, reduce the amount of garlic in the chimichurri sauce.
• Leftover chimichurri sauce can be stored in the refrigerator for up to a week and used as a marinade or dressing.

Serving advice

Serve the Bocadillo de Ternera con Salsa de Chimichurri with a side of crispy fries or a fresh green salad for a complete meal. It pairs well with a glass of Spanish red wine or a refreshing lemonade.

Presentation advice

To enhance the presentation, cut the sandwiches into smaller portions and secure them with toothpicks. Arrange them on a platter with a sprig of fresh parsley for a pop of color.