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Montadito gomero (Open Faced Sandwich)

Montadito gomero (Gomeran Open Faced Sandwich)

In days past, an armadero in Tenerife was a tapas-sized bite or small portion of food that serves as an accompaniment to an alcoholic beverage, especially wine. The success of a guachinche or a good winery is not only in the wine, but also in the armaderos. And this deceptively simple Montadito gomero (Gomeran Open Faced Sandwich) is an example of such an armadero, which is reproduced here as much for the culinary aspect, as for the use of a couple of 'Canarianisms' - local words. Armadero was certainly new to me.


Slices of bread from a pan normal (ordinary bread in Tenerife, or baguette)

Good quality tinned tuna in olive oil

Roasted red pepper (from a jar)


Slice the bread on the diagonal to achieve a larger surface, then lightly toast the slices - they need to remain tender. They can be toasted in a toaster or in the oven.

Once the bread is toasted, put a few strips of pepper on top of the bread, then put half the tuna from a can on top of the pepper.

That's it. Accompany with a good glass of wine. 

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