Frank Camorra's mollete (Spanish ham sandwich)
This is my version of Andalucian ham sandwich, only with kimchi. At Bar Tini we use house-made molletes, soft bread rolls that take two days to make. Substitute soft white rolls such as baps.
Ingredients
200g leftover Christmas ham, thickly sliced
2 buffalo mozzarella balls, thickly sliced
100g kimchi
1 small tin good quality salted anchovies
6 small white fluffy rolls
Method
Step 1
Cut the rolls in half. Place a slice of mozzarella on top of the base, followed by ham, kimchi then anchovy.
Step 2
Add the other half of the bun and toast on medium in a sandwich press, until the cheese is melted and the bread is crisp outside.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/frank-camorras-mollete-spanish-ham-sandwich-20181220-h19cfc.html