One of my in-laws favorite spots to out and enjoy a fun meal in Miami is 100 Montaditos. 100 Montaditos is a chain hailing from Spain that sells small, inexpensive and tasty sandwiches filled with pretty much any combination of meat, cheeses, veggies and even tortilla española. Their Wednesday specials are notorious – all sandwiches are priced at a dollar, and cañas (small draft beers) sell for two. The montaditos main draw is the tiny, crusty baguette they are served in. These sandwiches can be finished in a couple of bites, allowing you to taste many different combinations in one sitting. Their menu literally contains a hundred options.
We had light breakfast and lunch yesterday, so we were game for a substantial snack around 5pm. Goat cheese, prosciutto and arugula montaditos coming right up!
I had been wanting to bake bread again for a while, especially because my last attempt at a whole wheat loaf did not work out well. Thankfully, I bumped into this article from TheKitchn and adapted their recipe using two envelopes of active dry yeast and cutting back on the amount of sweetener. Whole wheat loaves can handle the extra yeast, especially if they get shaped in smaller loaves and forms.
The whole wheat rolls I put together were larger than the actual montaditos from the restaurant. I weighted the bread dough for each mini-baguette at approximately 80 grams, but can probably scale them back to 50g-60g for a size closer to the chain’s.