Chef Isabel
Almussafes Valenciano
Almussafes is Valencian bar-counter food: a crusty roll filled with sobrasada, cheese, and onion, then pressed on the plancha until the bread crisps and the filling runs together.
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Llonguet de Sobrassada Mallorquí
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Mallorca's llonguet is a small crusty roll with a split crown, filled here with soft sobrassada, Mahón cheese, and honey, then warmed just enough for everything to go glossy.
Sandwiches & Wraps
Spanish
Quick Meal
Picnic
10 min
Active Time
8 min cook•18 min total
Yield2 llonguets
Llonguet de sobrassada is Mallorcan: a small crusty roll, split and filled with soft red sobrassada, often Mahón cheese, and a little honey if the sausage is strong. This is not a chorizo sandwich. Sobrassada is spreadable, sweet with pimentón, rich with pork fat, and it melts into the bread instead of sitting there in slices.
The method that decides it is the heat. Warm it gently, just until the cheese softens and the sobrassada turns glossy at the edges. Too much heat and the fat runs out, the bread hardens, and you've lost the thing you came for. A llonguet should crack when you bite it, then give way to a warm, soft middle.
If you can't find true llonguets where you are, use a small crusty white roll with a light crumb, not a chewy baguette and not a sweet bun. If Mahón is missing, a young sheep or cow's milk cheese that melts cleanly will do, though it won't have Mahón's salty island bite. No hace falta haber pisado España. Buy the best sobrassada you can, warm it with care, and it comes out. Siempre sale, si lo sigues.
The llonguet belongs especially to Mallorca, where the small oval roll with its central crease became a Palma bakery staple and a natural bread for berenar, the mid-morning or afternoon bite. Sobrassada is one of the Balearic Islands' great preserved foods, made from pork, salt, and pimentón, then cured until soft enough to spread. Pairing it with honey is an old island habit, the sweetness balancing the paprika and fat without turning the dish into something else.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
llonguet rolls
Quantity
2 (about 80g each)
sobrassada de Mallorca
Quantity
120g
casing removed
Mahón-Menorca cheese
Quantity
80g
thinly sliced
honey (optional)
Quantity
2 teaspoons
olive oil (optional)
Quantity
1 teaspoon
for the pan if needed
| Ingredient | Quantity |
|---|---|
| llonguet rolls | 2 (about 80g each) |
| sobrassada de Mallorcacasing removed | 120g |
| Mahón-Menorca cheesethinly sliced | 80g |
| honey (optional) | 2 teaspoons |
| olive oil (optional)for the pan if needed | 1 teaspoon |
Equipment Needed
- •Heavy skillet or plancha
- •Spatula
- •Bread knife
Instructions
- 1
Split the rolls
Cut each llonguet almost all the way through, keeping a hinge if the roll allows it. Open it gently so you don't crush the crumb. The bread should be crusty outside and light inside; if your roll is very soft, toast the cut sides for one minute first so it can stand up to the filling.
- 2
Spread the sobrassada
Divide the sobrassada between the rolls, spreading 60g over the bottom half of each one. Pésalo, no lo adivines: too little tastes mean, too much leaks fat before the cheese melts. Lay the Mahón slices over the sobrassada and drizzle each with 1 teaspoon honey, if using.
Let the sobrassada sit out for ten minutes if it is fridge-cold. It should spread, not tear the bread. - 3
Warm it gently
Set a heavy skillet or plancha over medium-low heat. Add a film of olive oil only if the pan is dry. Put the filled llonguets in the pan, press lightly with a spatula, and warm for 3 to 4 minutes on each side, until the crust is crisp, the cheese softens, and the sobrassada looks glossy at the edges. Do not scorch it. Burnt pimentón turns bitter, and nobody needs that lesson twice.
- 4
Rest and eat
Take the llonguets off the heat and let them rest for 1 minute before cutting. That minute matters; the filling settles into the crumb instead of spilling out on the first bite. Serve warm, while the bread still cracks and the middle is soft.
Chef Tips
- •Buy real sobrassada de Mallorca if you can. It should be soft, spreadable, and red with pimentón, not firm like chorizo. Chorizo is for slicing; this is a different thing.
- •A true llonguet has a thin crust, pale crumb, and a split along the top. If you can't find one, choose a small crusty white roll with a light interior. A baguette makes the bite too hard, and a brioche roll makes it sweet before the honey even starts.
- •Mahón-Menorca cheese has a salty, lightly sharp bite that suits the fat of the sobrassada. If you need a substitute, use a young sheep or cow's milk cheese that melts without turning oily. Know what changes: you lose some of the island tang.
- •Honey is not decoration here. Use a small amount, just enough to balance the paprika and fat. If your sobrassada is mild and sweet already, use less.
Advance Preparation
- •Slice the cheese and weigh the sobrassada up to a day ahead; keep them covered in the refrigerator and bring the sobrassada toward room temperature before spreading.
- •Assemble just before warming. Once filled, the bread softens if it sits too long.
- •Best eaten warm from the pan. Leftovers can be reheated gently in a dry skillet, but the crust will never be quite the same.
Frequently Asked Questions
Nutrition Information
1 serving (about 185g)
Calories
730 calories
Total Fat
47 g
Saturated Fat
20 g
Trans Fat
0 g
Unsaturated Fat
26 g
Cholesterol
90 mg
Sodium
1650 mg
Total Carbohydrates
50 g
Dietary Fiber
2 g
Sugars
9 g
Protein
27 g
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