Earlier this year I picked up Aaron Sanchez’s Simple Food, Big Flavor cookbook. I love how it’s organized because he starts off with a kind of sauce and then gives readers a variety of dishes that incorporate that very ingredient. I decided to try out Cemita Sandwiches (page 64) which was a part of his recipe for Roasted Tomato-Chile De Arbol Salsa (page 52). Since there were so many working parts, I’ll break them down here.
First off I got to work on the salsa, which is a really simple and easy process. I used two chipotle peppers in adobo which was a huge mistake because it made this condiment way too hot for us. I tried mixing some honey in which helped a bit, but there’s still an underlying smokey hotness that I don’t know if I’ll be able to use this much.
From there I got to work on the sandwiches. First, my changes. I went with regular sandwich bread and skipped the papalo leaves. Basically, this just involved a lot of cutting. You’ve got tomato, avocado and mozzarella. The ham was a bit more work intensive, but I took a pretty big shortcut by buying some pre-sliced smoked ham at the grocery store. I still mixed the spices as suggested in the recipe, but instead of pounding out pork loin, I just spread it on the ham and cooked it in the pan. I’m sure the flavors didn’t go nearly as deep thanks to my modified way, but I’d also wager it cut off a good deal of time.
With all the meat cooked, I was basically in assembly line mode, just like when I made Bangin’ BLTs not long ago. The bread went in the toaster and when it popped, I went back to my sandwich making roots, adding the veggies, cheese and passing it off to the fam.
All in all, this might have been a truncated version of Sanchez’s meal, but I thought it still came out really tasty. There was definitely some heat coming off of the meat, but that was quelled a bit thanks to the mozzarella and avocado. The mozz also brought in a nice creamy tanginess that I appreciated. We even tried some of the super hot salsa on the bread as the recipe suggests which worked out pretty well. If I make this one again, I’ll have to go wimpier on the salsa and maybe actually try that whole pork loin thing.