La GiraldaSandwich

Featured at Congreso Cubano in New Orleans

Ladies and gentlemen I am very excited to share my new creation with ya’ll! Yabadabadooo! Anyways, we here at Congreso Cubano have a new sandwich on the menu that we are very fond of: El nuevo, Sandwich ‘La Giralda’.

Recipe By Orly Vega, Rick Ostry, Charlie Miller

This is a very straightforward sandwich. The secret ingredient is the reduced sherry vinaigrette we are about to make. In a small sauce pot, stir together your sherry vinegar and honey and bring to a simmer. Allow the liquid to reduce about %50. Despite what you may expect, this vinaigrette will be a bit tart.  That’s great!


Serving: 1 Sandwich Prep Time: 20 minutes


  • 1 sandwich-size cut of French bread.
  • 1/4 lb of Chorizo Cantimpalo, thinly sliced
  • 1/4 lb of Manchego Cheese, thinly sliced
  • 2 tsp guava jellyIMG_20150305_214025379
  • 1/2 cup baby spinach leaves
  • 1/2 tsp fresh ground black pepper
  • 1 cup Sherry vinegar
  • 1 tbsp honey
  • 1 tbsp butter

Go ahead and assemble your sandwich.  I like to line the inside of both halves with the sherry reduction and apply the guava jelly between the chorizo and cheese to compliment their saltiness. Fill with baby spinach and a pinch of ground black pepper. Butter the bread and press your sandwich on a cast iron skillet or sandwich press until the top is golden and cheese starts to soften. And, enjoy!

You’ll find that this sandwich, although loaded with very pronounced flavors, is awesomely balanced. The saltiness of the Cantimpalo and Manchego is offset by the sweetness of the guava and the bitterness of the greens plays nicely with a little black pepper and the tart sherry reduction.