Serranito Bocadillo Recipe

serving the serranito bocadillo on a cutting board.

4.50 from 2 votes

Have you tried this famous Spanish sandwich yet? You don't have to travel to Seville to have one! Recreate it at home with this easy Serranito bocadillo recipe.

Prep Time5

Cook Time10

Total Time15

Course: Sandwich, Tapa

Cuisine: Spanish

Servings: servings

Calories: 762.1kcal

Author: Lauren Aloise

Ingredients

olive oil for cooking
2 Italian green peppers
flaky salt
2 thin slices of pork loin
good quality crusty bread such as half of a baguette or a large roll
3 slices cured Serrano ham
4 slices tomato
mojo picón or garlic alioli for serving

Instructions

Heat the olive oil over medium heat in a small saucepan. Cut a slit in the peppers and fry them in the oil until tender and crispy. Set the peppers on a paper towel and sprinkle them with salt, then set aside.
Fry the pork loin in the oil until it's cooked through and golden brown.
Slice the baguette/roll in half and toast lightly. Drizzle each side with a bit of olive oil.
Layer the peppers, pork loin, ham, and tomatoes in between the two pieces of bread to assemble the bocadillo.
Cut into smaller pieces if desired, and serve with mojo picón or garlic alioli on the side.

Notes

For a lighter tomato flavor, rub two halves of a tomato on the bread instead of adding slices.
Some people also add a fried egg, omelet style, to the sandwich.
If you're really hungry, serve with the traditional side dish of fried potatoes--like these patatas bravas.

Nutrition