An Arepin Sandwich for breakfast

These days, my friend Hive account@tengolotodo told me it was about time I did a post for the delicious new community created by the Dude Hive account@mondoshawan, a place to share your sassy, yummy, and all kinds of sandwiches that you made yourself. Lizzie Hive account@lizelle joined in the demand. And I was telling Ed that I could have shared my arepas breakfast yesterday Sunday, but by the time I thought about it, the arepas had disappeared into our tummies.

But this morning, when I woke up thinking about eating my yogurt and fruit plate, I found that the husband and the cat, Grogu likes greek yogurt, had wiped out the yogurt. So instead of complaining. There it was, I had to start the week with an Arepin Sandwich, and so I had the excuse to share it with my friends from Silver Bloggers.

So I made a couple of arepas, which are made with corn flour. And they are typical of Venezuela and Colombia.

They are a kind of sandwich, but instead of bread with arepas. And you can fill them with anything you can think of.

Arepas can be baked, grilled, or even parboiled. At home, I like to make them thin and toasted, and I usually make them in a sandwich toaster to make them thin.

First of all, I buttered them. I had some smoked chorizo paste left over from yesterday's breakfast, so I spread it on. And filled them with fresh white cheese, which we call Guayanes, and a few slices of tomato.

I added a little pepper and a touch of olive oil, and voila! My Arepin Sandwich was ready.

What do you think, Super Ed, Hive account@tengolotodo? Would you take a bite?

So it wasn't my regular Monday kind of breakfast, but who can complain?

Thank you for reading.

_{All images and writing are my own unless otherwise stated.}

© CoquiCoin

October 24, 2022