For those of us who have emigrated, food is much more than food: it is memory, companionship and a way to return home, if only for a moment.
That is why, when we live in Spain or in any corner of Europeinevitably the question arises: how to prepare Venezuelan sandwiches if we do not have the same ingredients as in Caracas, Maracaibo or Valencia?
The good news is that it can be done. With a bit of ingenuity and knowledge of the equivalences offered by the Spanish supermarketsWe can recreate the flavours of our childhood and share them with friends or family.
Because a ham sandwich, ham sandwich or devils sandwich is not just a whim: it is a piece of identity that travels with us.
In this article, we will tell you how to adapt the classic Venezuelan sandwiches using local products, which breads and cheeses most closely resemble our own, and which combinations bring us closer to that taste we miss so much.
The pork leg sandwich: a Christmas gem
At Venezuelathe pork leg sandwich is a December classic, but it also makes an appearance at any family celebration. The secret is in the baked meat slowly and in that adobo criollo unmistakable.
At Spain, achieve hind leg prepared like at home can be complicated. But we have an alternative nearby: the roast ham which is sold in delicatessens or even baked pork which is offered in prepared pork sections.
With a little mustard sauce and a good crusty bread (the Galician loaf or pan candeal work wonderfully well), we achieve a very similar result.
To give it the touch Venezuelanwe can add tomato slices, lettuce and a mixture of mayonnaise with a touch of garlic. In this way, the taste is reminiscent of christmas hind leg that we shared as a family, but adapted to the European pantry.
The ironed ham: snack tradition
Another of the Venezuelan sandwiches most beloved is that of ham ironedThe bakeries and kiosks are always stocked with it.
That cooked ham with a touch of sugar and mustard is difficult to obtain as is in Spain, but it can be recreated with standard cooked haml (ham and pork) and a bit of creativity.
What we usually do is caramelise lightly fry the ham in a frying pan, adding a touch of brown sugar and Dijon mustard. This contrast sweet-savoury brings us quite close to the original memory.
As for the bread, a great option is the ".vienna"or the artisan sliced breadwhich are very similar to the soft bakery breads we used in Venezuela. If we want it more "baker"The Spanish milk bread is a delicious alternative.
The devil's devil: the one you can't miss
Talking about Venezuelan sandwiches not to mention those of little devils is impossible. That cream of deviled ham who accompanied school snacks and long journeys is part of the collective memory.
At Spain the exact same product does not exist, but there are pork pâtés with spices that are very similar. Some supermarket brands sell "iberian pork pâté"or even spicy pâté which, mixed with a little mayonnaise, tastes surprisingly similar to devils.
The tin loaf classic works perfect for this sandwichaccompanied by a juice or a coffee with milkas we used to do at home.
The avocado chicken sandwich
This is one of the favourites in the Venezuelan bakeries and a classic of the rFAMILY MEETINGS. Its secret lies in the creamy mixture of the shredded chicken with mayonnaise and the unmistakable touch of the avocado.
At Spain is very easy to prepare, because the chicken is available in any supermarket and the avocadosincreasingly present in the local marketsThey offer superb quality.
It is enough to shred the cooked or baked chickenmix it with mayonnaise and add avocado chunks mature to achieve this creamy texture that we enjoy so much.
If we serve it in artisan sliced breadl or in a milk breadwe will have a fresh, tasty sandwich and full of energy, perfect for a light lunch or a shared snack.
A reminder that the Venezuelan cuisine always finds ways to adapt and shine, even from miles away.
Other Venezuelan sandwiches
In addition to the most emblematic ones, there are others that we can easily recreate in Europe:
- Yellow cheese and ham sandwich: using gouda o edam instead of the classic yellow cheese.
- Pork Leg Sandwich with Gouda CheeseChristmas combination that can be easily put together in any delicatessen.
- Tuna sandwich with mayonnaiseA lunchbox classic and very easy to prepare with canned tuna and sliced bread.
- Hard-boiled egg sandwich with mayonnaisesimple, nutritious and perfect for quick breakfasts or snacks.
- Cheese bologna sandwichcheap and delicious, with Italian mortadella and a good melted cheese.
- Serrano ham sandwich with tomato and cheeseA fusion of Venezuelan and Spanish that will conquer any table.
- Fresh cheese sandwich with vegetablesusing soft Spanish cheeses such as Burgos or mozzarella, accompanied by lettuce and tomato.
Spanish breads that look like ours
One of the biggest challenges is finding the right bread. The Venezuelan sandwiches have a lot to do with that soft, but firm texture that the neighbourhood bakeries used to offer. In Spain, some equivalents are:
- Sliced brioche bread: looks a lot like Venezuelan sandwich bread.
- Milk bread: ideal for soft sandwiches such as ham sandwiches.
- Baguette gallega or pan candeal: perfect for those with pork legs.
- Pita bread or Andalusian mollete: a good base for juicier fillings.
The key is to test and adjust. There is no one right option, but many possibilities that come close to our memory.
Equivalent cheeses and sausages
At Venezuelathe fresh cheeses are protagonists, but in Spain we have interesting alternatives.
The llanero cheese does not exist here, but we can use manchego cured or semi-cured to give strength to the sandwiches. The gouda or the edam are reminiscent of the "yellow cheese". we used to buy in the supermarket.
Something similar happens with sausages. The fuetthe mortadella Italian or the cooked ham can make up for the local sausages that we miss so much.
If we want to recreate more homemade flavours, the cold meats from roast pork or spiced turkey are good options.
The emotional value of recreating our flavours
Prepare Venezuelan sandwiches in Spain is not just a question of ingredients: it is an emotional act. When we make a sandwich of pernil with Galician bread or a sandwich of little devils with local pâtéWe don't just satisfy a craving: we recover a memory.
It is as if suddenly the kitchen of our European home was filled with familiar voices, laughter, friends, school snacks or Christmas with the family.
In addition, sharing these flavours with friends Spanish or European opens doors. We show them a little piece of our culture, we show them that a simple sandwich can have history, identity and even nostalgia.
How to prepare your own migrant recipe book
A good idea is to try out combinations and write down the ones that work best. A recipe book of Venezuelan sandwiches "a la European"can become a family treasure.
- Substitute pernil for oven-roasted ham.
- We use milk bread for the ironed ham.
- Replace diablitos for Iberian pâté with mayonnaise.
- We tested gouda, manchego or edam cheeses instead of the Venezuelan yellow.
Each substitution is an adaptation, but also a way to create new ones. traditions while honouring the old ones.
More than a mouthful, a story
The Venezuelan sandwiches are part of our culinary memory and, even though we live in a Spain or anywhere in EuropeWe can recreate them with local products.
It is not about finding perfect substitutes, but about keeping the flavour of our land alive in new versions.
A Galician bread stuffed with roast pork can bring back the spirit of Christmas hams. A pan-caramelised ham reminds us of bakery-ironed ham...
Recreating these sandwiches is much more than cooking: it is resisting oblivion, it is taking a bite out of nostalgia and turning it into strength. Because even if we change country, we are still the same.
And as long as we keep saying "let's make a pork leg sandwich". o "what a desire for a little devil"The Venezuelan words and their customs will continue to accompany us at every table, at every snack and in every shared memory.
At Curiarawe know that emigrate is an act of courage and that behind every person who prepares an pork leg sandwichof chicken with avocado or devils far from home, there is a story of love and effort.
We support the brave who, from afar, support their families with joy and dedication.
We want to remind you that you are not alone in this journey: every recipe you adapt, every flavour you share and every memory you relive is also a way to continue building the future with pride and with roots Firm.