Hola, sandwich lovers…we are back! And we have triumphantly entered the C-section (ew) of our most excellent mission. Man, I thought we were going to be in the Bs forever. Oh do we have some epic sandwiches coming up, we are SO excited. But first, we would be remiss if we did not acknowledge a major misstep on the part of this here sandwich blog. Yes, November 3 was National Sandwich Day and neither of us noticed or commemorated this illustrious holiday (though we probably ate a sandwich considering it was a day that ended in Y). We promise we will never make such a careless error again.
Anyway, today’s sandwich is the Cemita:
The Cemita is a traditional sandwich from Puebla, Mexico and it takes its name from the kind of roll used. We did not find traditional cemita rolls, but used torta rolls and topped them with sesame seeds to recreate it. The sandwich assemblage is quite simple, just a meat, queso blanco, avocado, onion, and salsa roja.
We picked up most of the ingredients at a local shop/taqueria, Don Pancho, and the proprietor was so kind as to run next door to the restaurant and give us a pound of delicious, tender carnitas. The only real work we did was to heat up the carnitas and swish them around the pan with some fresh oregano, onion, and some of the salsa roja, and then toast the bread with the sesame seeds on top.
This sandwich was very, very good. It was hearty without feeling overwhelming. The flavors were bright. The cheese, though mild, added depth to the sandwich and counterbalanced the heat of the fiery salsa roja. Speaking of salsa roja, these sandwiches improved exponentially once we decided to dump the stuff on. Don Pancho makes the salsa roja fresh with only natural ingredients (ed. note: seriously – roasted adobo peppers, vinegar, salt, water, garlic, I think that’s it. fresh daily or close to it.) and it’s like $3 for a generously sized tub (pro-tip).
In all, this was very tasty, a complete meal, and very easy to put together, though we lightly toasted some sesame seeds & cooked up a bunch of fresh oregano in the carnitas, which added some really nice, bright texture to the density of the pork. Totally not necessary, and some cilantro would of course be a gorgeous addition. Unlike some of our more laborious sandwiches, I can easily see myself making this again and again because it is so convenient for a work-night dinner. And isn’t convenience really what the sandwich is ultimately all about?
Do you immediately want another of this sandwich?
Yep. Heartily regretting not making enough to bring for lunch the day after.