The slaw was cabbage, jalapeno, carrot, lime, and mayo.
The squash cooked in butter to soften, then stock, mustard, and cheese go in.
Let the cheese melt in the pan on low heat, but if it can’t seem to get smooth enough, blend it up again.
The arepas are just harina PAN and water. Form them really thin and cook over high heat.
Over the weekend I had cooked the porchetta following this recipe.
The cheese sauce was sooo good. Strong mustard flavor, thick with cheese, and a hint of the earthy squash. The color on it was really bright too.
The corn flavor on the arepa itself paired well with everything else going on making this sandwich a fantastic lunch!
Original post: Porchetta Arepas with a Squash Mustard Cheese Sauce