“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 have had so much fun exploring with P.A.N. cornmeal in the past couple months. I made some quick and easy, not to mention delicious, empanadas and this Fried Green Tomato Eggs Benedict. It’s really easy to see how versatile the product is across the board and it has become a staple in my pantry. As I’ve mentioned before, it’s already a staple in many pantries in South America. It’s available in our local market now and making it’s way into many pantries in North America as we speak! It’s a product that’s rich in nutrients and the part I like the most, it’s gluten free! Which made me super happy when I found out our last installment of recipes was a Sandwich Takeover.
You may or may not heard of Arepas. To be honest, I hadn’t before I started exploring using P.A.N. cormeal. Once I looked them up, I found out that they are very similar to what I grew up knowing as Gorditas. Basically a fluffy corn tortilla pillow stuffed with whatever your little heart desires. Traditionally they are filled with beans, meats, cheeses and veggies. They are so versatile you can put anything in them. Replace your usual sandwich bread with these hot and fresh arepas. I was really surprised at what a simple process making them were, actually I was super excited at how quick and easy they were. I had no idea and they will be a repeat in our house for sandwich replacement or when we want a tasty South American dish.
What more simple and tasty sandwich exists than a B.L.T.? Honestly, it’s one of my favorites. It’s so light and refreshing and well, bacon. So I decided to make the B.L.T. Arepas in my sandwich twist. It was so fresh and crisp tasting! To take this to another level, you could easily sprinkle some brown sugar on the bacon before cooking and candy it. Or add in some queso fresco or provolone cheese…which I wish I would have done.
I highly encourage you checking out the other P.A.N. recipes out there and do some culinary exploration!
- 2 1/2 Cups Water
- 2 Cups P.A.N. White Cornmeal
- 1 tsp salt
- Bacon (cooked)
- Lettuce (washed and separated)
- Large Tomato (Sliced)
- Pour water into large bowl. Using a fork, very slowly add P.A.N. Cornmeal and Salt stirring constantly until completely combined.
- Mixture will start a little mushy, but continue to knead dough for a couple minutes until it forms a firm ball.
- Allow dough to sit for 5 minutes.
- Separate dough into 10 equal portions. Roll portions into balls and flatten using your hands into a circular disc about 3 inches around.
- In a large frying pan or griddle over medium heat, cook arepas on each side about 5 minutes until golden brown.
- Remove from pan and set on plate to cool for 5 minutes.
- Using a pairing knife, carefully open arepa slicing down the middle leaving about a 2 inch closure on the bottom.
- Spread mayo on one side of the inside of the arepa then add as much lettuce, tomato and bacon as you desire.
- Serve immediately.
- Makes 10 servings.