Growing up in a Colombian household, arepas con queso were a beloved staple, something my family and I enjoyed often. My grandfather had a dentist practice in Elmhurst, a neighborhood rich with South American culture and plenty of Colombian restaurants. My mother loved having arepas con queso, sometimes even with coffee, and it became one of those comforting flavors that always brings me back home.

This sandwich is my own little homage to that tradition, with a twist. I start with a savory white corn arepa and top it with a fresh whipped blend of ricotta and mozzarella. Then I add slow-roasted tomatoes that have been cooked down for about 10 hours for that deep, rich sweetness, along with a bit of lemon confit for a bright, citrusy kick. A few sprigs of cilantro, a squeeze of lime, and a drizzle of olive oil finish it off, making it a fresh, creamy, and slightly tangy take on the classic arepa con queso that I grew up loving.