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More than a name, an entrerriano concept. In the city of Paraná there should be practically no gastronomic menu in which it is not present. You see them above the restaurant table accompanying groups of friends and with the beers surrounding them. It is that this sandwich is a local creation of which the natives are very proud of and whose recipe they distribute loudly. This is a triple crumb toast made from vienna sausages that will make you gain popularity among yours.
According to experts on the subject, Argentina is the country that has the largest variety of crumb switches in the world. There are ham and cheese, loin, salami , white or black bread, palm trees and even pineapple. While some want to associate their emergence with the arrival of Spaniards on our soil, there is another more direct antecedent. These are the tramezzini that are made in northern Italy and that came from the hands of immigrants. However, there are those who also relate this custom to the English . As can sometimes happen, its beginnings will continue to be kept in mystery.
The same happens with the paranaense sandwich, given that the versions about who was its pioneer are also a little confused. One argues that its name refers to Bar Alberto, which belonged to a German man with the same name. Another narrates that it was the idea of Alberto Martínez Tenreyro, an employee and manager of the mythical local Flamingo bar. The latter awards its first elaboration to Los Alpes, a historic dining room that closed its doors a few years ago. However, the second option is the most validated by neighbors.
3 thin slices of crumb bread
1 tomato 1
2 slices cooked ham 1 thin slice of
cheese in bar (Gouda, Tybo or whichever you prefer)
Mayonnaise and mustard (to taste)
2 vienna sausages
Spread a crumb bread with a little mayonnaise and mustard.
Put the sausages (previously boiled for about 3 minutes) cut lengthwise and cover with the cheese slice.
Put another slice of crumb bread smeared from both sides with the dressings and place the cooked ham.
Then add the sliced tomatoes and on top of them chopped egg.
Cover with the last slice of smeared bread and toast it. It can be done in a preheated oven, an iron on a soft fire or electric toaster.
Once ready, cut it into squares and serve it.
Keep in mind that Albert is only served in the capital entrerriana. Therefore, there is a great chance that you will not get them at other confectioneries in the country, but if all this information is hungry to try them, now you have the recipe to enjoy them. Another good option is to visit post-pandemic the city of las ravines next to the river and order an original one.
The beginnings of this sandwich are a spicy topic in the social networks of debate in the Paranaense community . In various comments you can view testimonials that serve as a common thread to write your unofficial story . In addition, there is one point where most coincide: their name immediately refers to memorable memories , shared moments and corners of the locality that deserve not to be forgotten.
Publication Date: 10/08/2020
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