This sandwich works because of the counterpoint between the salty proteins in the middle and the sweetness of the light, brioche style bread and the added sugar on top. I felt it needed a bit more "lube" in the middle (no dry sandwiches!) so I added some mayo with Maggi seasoning mixed in. That made it even easier to add more powdered sugar to the top! I need to visit Puerto Rico and sample some of these from the purveyors mentioned in the article. I suspect slight variances in cooking method may make big difference in the finished product.
Mallorcas (Puerto Rican Ham and Egg Sandwiches)
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin, in Spain. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Daily Bread.
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Credit: Penny de los Santos
INGREDIENTS
1 ¼ oz. package active dry yeast½ cup milk
16 tbsp. unsalted butter, melted, plus more for greasing the pan
3 egg yolks, lightly beaten
2 ½ cups flour
¼ cup sugar
1 tsp. kosher salt
6 eggs
18 slices deli ham
12 oz. sliced cheddar cheese
Confectioners' sugar, for dusting
INSTRUCTIONS
1. Make the rolls: Combine yeast and ¼ cup water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Stir in milk, 4 tbsp. butter, and egg yolks until smooth. Add flour, sugar, and salt; stir until dough forms. Transfer to a work surface; knead until smooth, about 8 minutes. Transfer to a greased bowl, cover with plastic wrap, and let sit until doubled in size, about 1 hour.2. Transfer dough to a floured work surface and, using a rolling pin, roll into a 18″ x 8″ rectangle. Brush with 2 tbsp. butter; starting at one short end, roll into a tight cylinder. Cut cylinder into 6 equal pieces; transfer, cut side-down, to a greased 9″ x 13″ baking pan. Cover with plastic wrap; let sit until doubled in size, about 1 ½–2 hours. Heat oven to 375°. Bake until lightly browned, about 18 minutes. Let cool completely.
3. Make the sandwiches: Heat 2 tbsp. butter in a 12″ skillet over medium heat. Add 3 eggs; cook, turning, until yolk is just set, about 3 minutes. Repeat with 2 tbsp. butter and remaining eggs. Split each roll; place 3 slices ham onto each roll bottom. Top with an egg, 2 oz. cheddar, and roll tops. Return skillet to medium-high heat; add 2 tbsp. butter. Add 2 sandwiches; cook, flipping and flattening with a spatula, until browned, about 6 minutes. Repeat with remaining butter and sandwiches. Halve sandwiches, and dust with confectioners' sugar while hot before serving.
Ratings & Reviews (1)
Mallorcas (Puerto Rican Ham and Egg Sandwiches)
Reviewed by bigrey on
.
This sandwich works because of the counterpoint between the salty proteins in the middle and the sweetness of the light, brioche style bread and the added sugar on top. I felt it needed a bit more "lube" in the middle (no dry sandwiches!) so I added some mayo with Maggi seasoning mixed in. That made it even easier to add more powdered sugar to the top! I need to visit Puerto Rico and sample some of these from the purveyors mentioned in the article. I suspect slight variances in cooking method may make big difference in the finished product.
Rating: 3
 Recipe - Saveur.com){kind=link}