“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”
I had no idea what arepas were a few months ago, but after making my own this week for the first time with P.A.N. cornmeal, I'm willing to let them completely takeover my sandwich bread! These are compact, incredibly easy to make, and totally delicious, and I have my favorite sandwich recipe to share with you using these arepas in place of standard white bread. I wish there was a way to hand you a bite of this through the screen, because it tastes even better than it looks, and putting it together couldn't be more quick and easy than it already is.
Turns out, an arepa is much like an English muffin. It is a round, thick bread that can be filled or eaten by itself. I'm so glad I put on my "Food Explorer" hat and was introduced to this Venezuelan specialty! These cornmeal patties are eaten in place of bread in countries all over the globe because corn is so rich in nutrients and has so much versatility.
P.A.N. Cornmeal is the #1 cornmeal in South America, and it really speeds up the process of making arepas compared to the traditional method of preparing maize dough by soaking, peeling, and then pounding corn kernals. This cornmeal is pre-cooked and the dough is made simply by adding water.
Once I had my dough prepared, I was curious to see if there were other ways I could prepare these arepas. After cooking up the bacon for my sandwich, I used the bacon grease to fry up a couple of the arepas. I also grilled and baked a few (at 350 degrees for 20 mins.), and found that they were all tasty! I liked the added bacon flavor in the fried arepas, and I love how the baked ones were crunchy on the outside and still soft on the inside. The grilled arepa tasted a lot like a pancake and my son ate it with syrup for breakfast. Yum!
Here's the sandwich recipe!
The Grilled Chicken BLT on Arepa Recipe! #PANFan #IC #ad
- 2 ½ cups water
- 2 cups PAN Cornmeal
- 1 teaspoon salt
- 3 chicken breasts
- 6 strips of bacon
- 1 avocado
- 1 roma tomato
- handful of spinach
- 3 slices of Asiago cheese
Pour water into a container.
Add the salt and the corn meal gradually.
Knead until a smooth dough is formed and let rest for 3 minutes.
Divide into six balls and form into flattened circles.
Grill for 10 minutes, fry for 10 minutes, or bake for 20 minutes at 350 degrees.
Add your grilled chicken between two arepas or split one to make the top and bottom.
Pile on a slice of Asiago cheese, bacon, spinach (or lettuce), tomatoes, and hummus on the bun.
As you can see, you can use two arepas to make quite a beefy sandwich, or you can split one in half (which is more traditional) and fill it with goodness. Either way, this is a winning sandwich, and just as good, if not 10x better, than boring white bread!
For more yummy recipes using P.A.N. Cornmeal, visit their Tumblr page!