3 white baguettes
1 kg greek pork leg
½ tsp. cumin
½ tsp. paprika
½ tsp. sumac
1 clove of garlic melted
1 beer 330 ml
salt & pepper
2 tbsp. olive oil
6 tbsp. mayonnaise
200 gr. Amarino
300 gr. Gravierino with garlic



  1. Marinate the meat with cumin, paprika, sumac, garlic, beer and olive oil for one hour. Heat up the pan and put the meat, without the marinade. Give meat a dark color. If liquids needed, add some spoonfuls of marinade.

  2. Engrave the baguettes on top and remove the breadcrumb. Smear with Amarino and Gravierino.

  3. Place the baguettes in a baking pan and fill them with the meat.Put on whole bacon stripes and spread the remaining cheese on all three baguettes.
  4. Bake in 180 degrees for 10′.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!