📝 About This Recipe
Transport your senses to the sun-drenched islands of Mallorca with this iconic Spanish bocadillo, a masterpiece of sweet and savory contrast. At its heart is Sobrasada, a soft, spreadable cured pork sausage seasoned with smoky pimentón, which melts into a rich, velvety texture when heated. Drizzled with golden wildflower honey and topped with nutty Mahón cheese, this sandwich represents the soul of Balearic street food—bold, rustic, and utterly addictive.
🥗 Ingredients
The Bread
- 2 pieces Spanish Baguette (Barra de Pan) or Ciabatta (approx. 8 inches long each, fresh and crusty)
- 2 tablespoons Extra Virgin Olive Oil (high quality, for brushing the bread)
- 1 Garlic clove (peeled and halved, for rubbing the toasted bread)
The Filling
- 150 grams Sobrasada de Mallorca (at room temperature for easy spreading)
- 100 grams Mahón Cheese (or semi-cured Manchego) (thinly sliced)
- 2 tablespoons Wildflower Honey (organic or local preferred)
- 1 sprig Fresh Rosemary (finely minced, just a pinch for aromatics)
Optional Toppings & Garnish
- 1/2 cup Arugula (Rúcula) (washed and dried for a peppery crunch)
- 4-6 pieces Walnut halves (toasted and lightly crushed)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by removing the Sobrasada from the refrigerator at least 30 minutes before starting. It needs to be soft and pliable to spread without tearing the bread.
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2
Slice your baguettes or ciabatta rolls in half lengthwise. If the bread is very airy, you can lightly press down on the crumb to create a sturdy base for the toppings.
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3
Preheat a large cast-iron skillet or griddle over medium heat. While the pan warms, brush the cut sides of the bread lightly with extra virgin olive oil.
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4
Place the bread cut-side down on the hot skillet. Toast for 2-3 minutes until golden brown and crispy. Remove from heat.
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5
Immediately rub the toasted side of the bread with the cut garlic clove. The heat from the bread will melt the garlic slightly, infusing it with a subtle aroma.
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6
Generously spread the room-temperature Sobrasada onto the bottom halves of the warm bread. The heat from the bread will begin to render the fat in the sausage, making it glossy.
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7
Drizzle 1 tablespoon of wildflower honey over the Sobrasada on each sandwich, ensuring even coverage to balance the saltiness of the pork.
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8
Layer the thinly sliced Mahón cheese over the honey-drizzled Sobrasada. If you prefer a very melty finish, place the open-faced bottom halves under a broiler for 60 seconds.
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9
Sprinkle a tiny pinch of minced fresh rosemary and the crushed walnuts over the cheese for added depth and texture.
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10
If using arugula, place a small handful over the cheese. The residual heat will wilt it just slightly.
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11
Close the sandwich with the top half of the bread. Press down gently to marry the flavors.
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12
For a final touch of decadence, return the assembled sandwich to the skillet for 1 minute per side, pressing with a weight or spatula to create a 'pressed' panini effect.
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13
Slice the bocadillo diagonally and serve immediately while the Sobrasada is warm and the honey is gooey.
💡 Chef's Tips
Always use room temperature Sobrasada; if it's cold, it won't spread and the fat won't emulsify correctly with the honey. Don't skimp on the honey—the 'agridulce' (sweet and sour/savory) profile is the signature of this Balearic dish. If you can't find Mahón cheese, a young Manchego or even a mild Provolone can work as a substitute. Avoid over-toasting the bread to the point of hardness; you want a 'crunch' that gives way to a soft, fatty interior. Use a high-quality smoky pimentón-heavy Sobrasada (labeled 'de Mallorca') for the most authentic flavor profile.
🍽️ Serving Suggestions
Pair with a cold glass of crisp Spanish white wine like an Albariño or a light Rosado from Navarra. Serve alongside a bowl of salty Spanish olives (Manzanilla or Gordal) to cut through the richness of the pork fat. A side of simple potato chips (patatas fritas) is the traditional street-food accompaniment in Spain. For a light lunch, serve with a simple side salad of thinly sliced tomatoes, onions, and a sherry vinaigrette. Enjoy as a 'merienda' (afternoon snack) with a small glass of draught beer (una caña).