Llonguet de Sobrassada Mallorquí

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.