Bocata de Albóndigas (Meatball Sandwich)
House made pork and beef meatballs, tomato sauce, sheep’s milk cheese crumbles on crispy baguette
Lunch Plating
Server Description
A classic meatball sub, made even better by incorporating all of the elements of our Albóndigas tapa and layering it between toasty bread.
pronunciation
BOW KAH TA – DAY – AL BON DEE GAHS
runner description
Meatball Sandwich
Line up notes
allergies
Dairy
Egg
Gluten
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ingredients
- 1 Each baked Baguette
- 3 ea meatballs cut in half (195 gram)
- 1 oz Tomato sauce
- 12 g crumbled mitacrema
- 5 g blanched lemon zest
- 1/4 tsp lemon juice
- 1/4 tsp extra virgin olive oil
- 1/4 tsp fine diced chives
sourcing
procedure
- Slice pre toasted baguette in half lengthwise BUT NOT ALL THE WAY THROUGH and toast in oven for 2-3 minutes or until inside of bread starts to brown slightly
- Pull baguette out of oven and put the meatballs evenly spaced out in the baguette
- Put 1 oz tomato sauce over the meatballs and then squeeze the lemon juice over them
- Garnish with mitacrema, lemon zest and chives and finish with extra virgin olive oil
- Cut the sandwich in half on a bias
- Serve with chips
critical control points
- Baguette should be pre-toasted before toasting to order. See baked baguette recipe
PACKAGING
Plateware