ALL ABOUT LEFTOVERS - ESPECIALLY WHEN IT COMES TO ASADO.

ALL ABOUT LEFTOVERS - ESPECIALLY WHEN IT COMES TO ASADO.

You know grilling season doesn't end when summer ends. You keep right on going into the fall – and even beyond. So don’t hold back. Pile those meats on high and don’t worry about having leftovers, because those leftovers are exactly what you need for tomorrow’s feast… especially when you've got some perfectly cooked entraña in the fridge. Here's how to build that perfect sandwich:

 

Start with some nice crusty bread, like ciabatta or a baguette – it's up to you if you want it toasted. Slice it open and spread each side with some chimichurri. You might have some left from last night's asado, but if not you can quickly whip it up using fresh garlic, olive oil, oregano, parsley and some red pepper. After you give the bread a good slather of chimichurri, layer on some lettuce and sliced tomatoes. Then add some thinly sliced entraña. Don't be afraid to pile it high. Top with the other half of bread, pour a glass of Malbec, and go to town. For an even richer sandwich, throw some leftover provoleta on there if you have it (we don't want anything going to waste). Entraña melts anyone?

 

 All the work was done the night before, so it doesn't get much easier – and it definitely doesn't get much better.

 

Dinner? Lunch? It's your call. In fact, no one would turn this down if you served it for breakfast.