Naiara Sabandar x Canvis Nous
Cookbook #9: Sandwiches!

Last week, we took over our favourite natural wine bar for the very first Apartamento x Canvis Nous pop-up. For two nights only, Cookbook #9: Sandwiches! contributor Naiara Sabandar from Oficina in Amsterdam was serving up her beach-ready bocadillo—stacked with her signature tortilla, a hit of piparra chili peppers, calçot aioli, shallot jam, and topped with smoked paprika oil—all in celebration of what Cookbook #9 is all about: seriously good stuff between bread.

But that wasn’t all! Naiara treated us to her RAF tomato tonnato, paired with wild garlic capers, alongside her orzo pasta cooked with queso Idiazabal, wild garlic oil, and crispy onions. For a refreshing bite, there were teardrop peas and baby broad beans with a perfectly cooked egg yolk and soba-cha. And, of course, to end on a sweet note, Naiara’s hōjicha tiramisu with soy sauce caramel left us craving more.

Sold out everywhere, our latest Cookbook #9 doubles as both a handbook for all things sandwiches and a collection of darkly alluring illustrations by Orfeo Tagiuri. With 16 versatile and delicious recipes—hot and cold, open and closed, savoury and even one sweet ice cream treat—there’s something for breakfast, lunch, dinner, and anytime in between.

For those who missed their chance to grab a copy, we couldn’t keep Naiara’s bocadillo a secret. Scroll down to find her recipe so you can make it again, try it for the first time, or throw a full-on sandwich feast with your loved ones.

METHOD (Serves 2)

Make the aioli in a blender: Except for the sunflower oil, combine all ingredients and blend until very smooth and no bits of spring onion remain. Pour the sunflower oil in slowly while continuing to blend until you achieve a thick, mayonnaise-like consistency. Set aside. Store in the fridge and use within two weeks. Make the tortilla: Heat olive oil in a non-stick pan on medium heat, add the onion, and cook until nicely browned (roughly 10 minutes). In a bowl, crack the eggs and add one pinch of salt for each egg. Whisk gently without overmixing, add potato chips and caramelised onion, and stir. Heat olive oil on low heat in the same pan and add the egg mixture. Stir gently, then let it cook undisturbed until the sides are fully set but the centre is still slightly jiggly (roughly 5–8 minutes). If you plan to eat the tortilla later, the egg will need to be fully cooked. Remove from heat and set aside. Finish with black pepper and Maldon salt, if desired. Cut the baguette to your preferred length and slice each piece lengthwise, leaving the crust slightly intact to keep in the juices and sauce. Halve the tomato and rub on the inside of the bread, then drizzle over a bit of olive oil. Spread the aioli generously on both sides. Slice the tortilla in half, fold the pieces, and place inside the baguette. Finally, add your choice of pickles.