JACKSONVILLE, Fla. — Chef Esteban Azofeifa joined GMJ for a cooking demonstration and made Pan de Jamón, a traditional Venezuelan holiday dish.
Chef Azofeifa is now the owner and operator of the mobile sandwich shop "Subpreme Jax", which offers a variety of sandwiches including his famous Cuban sandwich. His instructions for Pan de Jamón are below:
- Use any good dough, which can be pizza dough or even Pillsbury's from a grocery store and spread out on a baking sheet.
- Slice enough ham to cover the dough once rolled out (roughly five-to-seven slices).
- Lay raw bacon across the ham (roughly five-to-seven strips of bacon).
- Sprinkle enough olives and raisins to your liking on top of the bacon.
- Roll dough over itself and place in over for 30 minutes at 350 degrees (after 15 minutes rotate the baking sheet and egg wash the top of the Pan de Jamón).
- After the 30 minutes, remove from the oven, let it cool, cut and serve!
Azofeifa can be followed @subpremejax on Instagram and Facebook and is available for catering.