La Bodega executive chef, Nathan Deters, shares his recipe for the Spanish short rib sandwich called Bocadilla de Costilla.
La Bodega is a Kansas City Originals restaurant.
Bocadilla de Costilla
- Olive Oil ½ oz
- Short Ribs, Cooked & Chopped 6 oz
- Garlic, Minced 1 Clove
- Pimenton Spice ½ Tsp
- Onion, Caramelized ½ oz
- Bell Peppers, Sauteed 1 oz
- Mahon Cheese Sauce 2oz
- Salt and Pepper To Taste
- Hoagie Roll, Grilled 1 each
- Mahon Cheese Sauce
- Garlic, Minced 2 Cloves
- Shallot 1 Each
- Butter 1 oz
- White Wine 4 oz
- Flour 4 oz
- Heavy Cream 1 Qt
- Salt and White Pepper To Taste
- Mahon Cheese, Shredded 2 Cups
(Saute the garlic and shallot in the butter in a large sauté pan, once soft deglaze with the white wine, let reduce by half, then puree in the blender, add back to the pan and add the flour, cook for 1 minute, then add the cream and season with the salt and pepper, once it begins to thicken add the cheese and remove from heat. Mix well and set aside.
Building the sandwich:
In a hot sauté pan place the olive oil, then add the garlic and sauté lightly, once it begins to brown add the short ribs and break up into small pieces, sprinkle with the pimento seasoning and stir thoroughly. Add the peppers and onions to the pan and sauté until heated through. Place this mix into the toasted hoagie roll, and our on the cheese sauce.
