Recipe for hump sandwich with onion pickles and gorgonzola - Minerva Foods | Criando conexões entre pessoas, alimentos e natureza.
Recipe for hump sandwich with onion pickles and gorgonzola

Recipe for hump sandwich with onion pickles and gorgonzola


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Recipe for hump sandwich with onion pickles and gorgonzola
Preparation time

6h e 20min

Chapel de cozinheiro

8 Portions

Tampa de panela
Difficulty level


How about innovating with an incredible recipe to serve as an appetizer for the New Year’s celebration? We came up with a hump sandwich stuffed with onion pickles and gorgonzola, bringing all the tenderness of this cut that is marbled with fat. With gorgonzola sauce, the sandwich gains a distinctive flavor, slightly salty and spicy.

Check out the step-by-step instructions and surprise everyone!


Cooked Hump:

  • 1 piece of Estância 92 hump
  • 1 cup of white wine
  • 1 cup of water
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 1 piece of celery
  • 1 small carrot
  • ½ bunch of parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons of oil
  • 2 cups of hot water

Red Onion Pickles:

  • 200g of apple cider vinegar
  • 4 tablespoons of sugar
  • ½ tablespoon of salt
  • 2 red onions, sliced into strips

Gorgonzola Sauce:

  • 200g of gorgonzola
  • 200g of heavy cream

Assembly and Finishing:

  • 8 medium grain baguettes
  • Mixed greens to taste


Cooked Hump:

For the hump marinade, add white wine, water, onion, garlic, celery, carrot, and parsley to the blender. Season with salt and freshly ground black pepper.

Blend everything until smooth and homogeneous.

In a large bowl, place the mixture, then add the hump piece.

Mix well and let it marinate in the refrigerator for at least 4 hours.

After the time has passed, heat the pressure cooker over medium heat and add the oil.

Remove the hump from the marinade, reserving the broth. Sear for 5 minutes on each side or until golden brown.

Place the marinade broth in the pressure cooker, add water, and cover.

When it starts to whistle, reduce the heat and cook for 1 hour and 40 minutes.

Once all the pressure has been released, carefully open it and check if it is cooked.

Remove the hump, slice it, and set aside.

Red Onion Pickles:

In a medium saucepan, combine apple cider vinegar, sugar, and salt. Bring to a boil over medium heat.

Once it starts boiling, add the onion and let it boil for 2 minutes. Turn off the heat and let it cool.

Gorgonzola Sauce:

Place the gorgonzola in a food processor or blender.

Add the heavy cream and blend until smooth. Set aside.

Assembly and Finishing:

Cut the baguettes in half and spread the gorgonzola sauce. Add slices of hump, mixed greens, and red onion pickles.

Repeat the process until all the bread is used up. Serve immediately with French fries!