Spanish-style rib finger sandwich

The cook, step by step.

1. 1

   Step 1

   Done

   Remove the ribfingers from the pack and pat dry. Then prepare the marinade by mixing the olive oil, pressed garlic and dried herbs in a bowl. If you have very coarse dry herbs you can also choose to jack them first. Pour the marinade to the ribfingers in a ziplock bag and massage the mixture so that the ribfinger is completely covered. Now put the bag in the cooling for a minimum period of 1 hour but optimally one night.

2. 2

   Step 2

   Done

   We prepare our recipe on the kamado in an indirect setting and ensure that we light the barbecue to a temperature of 140 degrees Celsius in the dome.

   BBQ temperature: 140°C
3. 3

   Step 3

   Done

   Once the barbecue has reached this temperature, the ribfingers go on the grill. After this you close the lid for a period of 1 hour and let the barbecue do its job. After 1 hour, the ribfingers are allowed to leave the barbecue. In the meantime, bake the sandwiches according to the package and cut the cherry tomatoes into 4s.

4. 4

   Step 4

   Done

   Finish the sandwiches by smearing one inside with aioli and the other side with sun-dried tomato tapenade. Then lay with ribfingers, rucola and cherry tomatoes. And now the attack is blown. Enjoy!