Friday, July 17, 2009

Lonche de Jamón {Mexican Sandwich}

What exactly is a lonche? It's a Mexican sandwich served on a bolillo roll. In other parts of Mexico, these sandwiches are referred to as tortas, but in Jalisco, they are called lonches.

Lonches are quick and easy to make. Most of the ingredients are things that I always have on hand.

No measuring is required with this recipe, use as much or as little of any ingredient that you want.  Lonches are usually served for breakfast or lunch.  I love Lonches  for breakfast, especially with the freshly baked bolillos that are delivered to the local tiendita (general store) every morning. 

My hubby and kiddies love lonches de jamón (ham). But there are many kinds of lonches available, such as roasted pork leg, steak and my personal favorite is a lonche made with melted Mexican cheese, avocado and jalapeño peppers.

Lonche de Jamón

Ingredients:

  • Bolillo Rolls
  • Ham
  • Sliced onion
  • Sliced tomato
  • Slice avocado
  • Butter
  • Mexican crema or sour cream
  • Canned jalalpeños, whole or sliced (optional)

Directions:
Heat comal, griddle or skillet over medium-high heat. Meanwhile, cut bolillo rolls in half, lengthwise. Place about 1 tablespoon of butter on griddle, let it melt. Place bolillo rolls, cut-side down on griddle. Toast the bollilo rolls until they turn a light golden brown; turn bolillo rolls over to toast the other side.


Place bolillo rolls on a plate; spread about 1 tablespoon of Mexican crema on cut-sides.


Add another tablespoon of butter to the griddle and let it melt. Lightly brown 2 or 3 slices of ham; place ham on one of the bolillo roll halves. Top with slices of onion, tomato, avocado and jalapeño.


Cover with the other bolillo roll half. Enjoy!!!




*Note: If you have a large enough griddle or skillet, save some time by browning the bolillo and ham at the same time.

With Love,
Leslie Limon

3 comments:

  1. looks good, will have to try this, I like the way you toasted the bread first. I've just been making them and wrapping them with foil and putting them in the oven, will try this next time.

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  2. I tried to explain to Cesar that this was not called Tortas de Jamon and he just gave me the strangest look! It's funny how the same exact thing can be know by a totally different name in different places in Mexico. We eat these almost every day, the only thing that makes ours different is the frijoles we add to ours. Sometimes we add eggs a queso fresco to this for a breakfast torta. Great post!

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  3. This brings lots of memories back!I haven't been to Jalisco in 18 years.I hope to return one day.Before I married we use to vacation in Teocaltiche,Jal.My Husband is from a small town called Antonio Escobedo(AkA: San Juanito)I hope to visit one day.My husband would like for us to retire there,but thats like 30 years away!!

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