Chef Sergio Fernandez
Escuela Superior de Hosteleria y Turismo
Chef Fernandez serves these petite sandwiches as tapas, fusing an Asian idea with Spanish ingredients. They make a good choice for the growing number of snack menus and bar menus showing up in restaurants. Snacks also are increasingly in demand at noncommercial venues, as customers seek midafternoon nibbles that are more substantial and interesting than a bag of chips or cookies.
3 ½ oz. roast lamb
4 bao buns
½ cup sliced, pitted manzanilla olives
1 3/4 oz. cucumber, sliced
4 fresh cilantro leaves
Yogurt sauce, to taste
1. Chop roast lamb and steam bao buns.
2. To serve, stuff bao buns with roast lamb, olives, cucumber slices and fresh cilantro. Drizzle yogurt sauce over ingredients and fold bun to enclose.
Photo courtesy of Olives from Spain