The best signature sandwich in Spain is made in Burgos, according to Madrid Fusión
Rubén Uruñela's "Jambocata", from the La Jamada restaurant in Arrabal (Burgos), was among the six finalists in the Reale Seguros Madrid Fusión contest
Beef roast beef, Parmesan cheese, Cajun mayonnaise, tomato, piparra and black olive vinaigrette along with arugula, coriander and mint salad. They are the perfect sandwich ingredients , the winner of the Reale Seguros Madrid Fusión 2020 Signature Sandwich contest, in which the young Rubén Uruñuela imposed . "Jambocata" is called that winning sandwich that spurs its creator to continue in the kitchen. He is a 26-year-old young chef from Burgos and barely six months of experience at La Jamada de Arrabal restaurant , in the center of the Castilian capital.
I was not thinking of winning; it has been to arrive and kiss in saint ", admitted before a swarm of cameras a surprised Rubén Uruñuela, who takes the bag of 1,500 euros that Europastry, sponsor of the contest, offers to the winner.
"The key to this sandwich is both the honesty with which it is made and the excellent quality raw material, " explained the winner, who had never entered a gastronomic contest before. "Winning it was like a dream. It means that I am worth it, that I can keep going in this competitive and exciting job, "he added.
The signature sandwiches competition was celebrating its 7th edition and Uruñela's "Jambocata" won out over the "Mini Bocadillo de los Montes de Málaga" by Irene Garrido, from Gastrobar KGB, in the Andalusian city, and "El Corral" , prepared by Ángel Rodríguez, from the restaurant '«Palo Cortao» in Seville.
The second and third in the contest have to console themselves with a prize of 300 euros. The other finalists were Jordi Gabaldà, from L'Immoral Cuina Gamberra i Local, in Barcelona; Guillermo Albizuri, from Sona Coffe & Deli, in Madrid and Francisco Javier Rosas, from O Afiador, in Santiago de Compostela.
Everyone made their sandwiches live, using the new breads from the Saint Honoré Perlage range as a base. The Petit Pain de Blé was chosen by the winner and the finalist, while the third chose Petit Pain de Malte, leaving aside specialties such as Pan Llonguet, Petit Pain de Espelta y Centeno, and Petit Pain d´Ancienne, All of high quality, made respecting traditional processes and characterized by their active sourdoughs with unique qualities.
To make his winning sandwich, Uruñuela marinated the raostbeef piece for 10 hours in salt, sugar, cajun, paprika and garlic powder. Then he baked the meat to submerge it in water and ice and thus cut the cooking. After laminating the piece into thin slices, she prepared the sauce with the Parmesan and the cream, reducing it and tying it with dark roux, and added the vinaigrette. He presented it on a wooden board.
The jury that awarded him was made up of Iván Morales, Juanjo López, Pilar Salas, Luis Suárez de Lezo, Julián Méndez and Álvaro Castellanos, all leading figures in the hotel business, gastronomy and journalism, who evaluated the proposals based on specific aspects such as the individual piece, the assembly with other ingredients and the presentation.
Previous winners
The Signature Sandwiches contest has established itself as a contest expected by professionals in the world of hospitality. The award that had previously gone to the 'Smoked pastrami millefeuille with Sarmiento de Viñedo', by Francisco Díaz Castro (Restaurant Cocinas del Mundo Inedit, Barcelona); 'Bocadillo de sardinas', by Carlos Peguero (Lizarrán); 'Squid sandwich with aioli in its ink', by Raquel García (School of Hospitality of Benahavís, Málaga); 'Burger Rabo de Toro', by Raúl López, (Casa L'Art Restaurant in Novelda, Alicante); Crab & Rabbit, by Félix Guerrero, (Pedro Larumbe Restaurant, Madrid) and Tierra Magra, by Juan Casamayor, (Moltto Restaurant, Valencia), winner of the inaugural edition.
