📝 About This Recipe
The Bocadillo is more than just a sandwich; it is a cornerstone of Spanish culture, celebrated for its rustic simplicity and high-quality ingredients. This version features the legendary Jamón Serrano paired with a vibrant 'pan con tomate' base and charred Padrón peppers for a touch of smoky sweetness. The secret lies in the contrast between the crunchy, crusty baguette and the melt-in-your-mouth richness of the cured ham and extra virgin olive oil.
🥗 Ingredients
The Bread and Base
- 1 large loaf Spanish Baguette (Barra de Pan) (crusty exterior with a light, airy crumb)
- 1 clove Garlic (peeled and halved)
- 2 medium Ripe Tomatoes (very soft, such as Roma or Vine-ripened)
- 3 tablespoons Extra Virgin Olive Oil (high quality, Spanish origin preferred)
- 1 pinch Flaky Sea Salt (such as Maldon)
The Filling
- 150 grams Jamón Serrano (thinly sliced, at room temperature)
- 60 grams Manchego Cheese (aged 6-12 months, thinly sliced)
- 6-8 pieces Padrón Peppers (stems intact)
- 1 tablespoon Olive Oil (for frying the peppers)
Optional Garnish
- 1/2 cup Arugula (wild, for a peppery bite)
- 1 teaspoon Balsamic Glaze (optional, for a modern twist)
👨🍳 Instructions
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1
Remove the Jamón Serrano from the refrigerator at least 20 minutes before starting to allow the fats to soften and the flavors to bloom.
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2
Cut the baguette into two 8-inch sections. Slice each section lengthwise, but do not cut all the way through, creating a 'hinge' on one side.
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3
Place a small skillet over medium-high heat with one tablespoon of olive oil. Add the Padrón peppers and fry for 3-5 minutes, turning occasionally until the skins are blistered and charred.
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4
Remove the peppers from the heat, sprinkle with a pinch of sea salt, and set aside. Once cool enough to handle, you may remove the stems if desired.
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5
Lightly toast the inside of the baguette sections under a broiler or on a griddle for 1-2 minutes until just golden and warm.
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6
Take the halved garlic clove and rub the cut side vigorously against the warm, toasted interior of the bread to infuse it with aroma.
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7
Cut the tomatoes in half. Grate the flesh of the tomatoes using a box grater into a bowl, discarding the skins. Alternatively, rub the cut side of the tomato directly onto the bread until only the skin remains.
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8
Spread the tomato pulp evenly over the bottom and top halves of the bread.
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9
Drizzle the high-quality extra virgin olive oil generously over the tomato-covered bread and add a small pinch of flaky sea salt.
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10
Layer the Manchego cheese slices along the bottom half of the baguette.
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11
Artfully drape the Jamón Serrano over the cheese. Avoid flat layers; instead, 'ribbon' the ham to create air pockets which improve the texture and flavor perception.
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12
Place the charred Padrón peppers on top of the ham, pressing them down slightly.
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13
Add a small handful of arugula if using, then close the sandwich and press down firmly with the palm of your hand to marry the flavors.
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14
Slice the bocadillo diagonally in the center and serve immediately while the bread is still crisp and the peppers are warm.
💡 Chef's Tips
Always use a crusty baguette; a soft sandwich roll will turn soggy from the tomato pulp. Never use cold ham; room temperature fat is essential for the authentic melt-in-your-mouth experience. If you can't find Jamón Serrano, Prosciutto di Parma is a suitable substitute, though less traditional. Don't skip the garlic rub; it provides a subtle depth that defines the Spanish 'Pa amb Tomàquet' style. For a spicy kick, add a few slices of canned Guindilla peppers.
🍽️ Serving Suggestions
Serve with a side of lightly salted Spanish potato chips (Patatas Fritas). Pair with a cold glass of crisp Albariño wine or a refreshing Caña (small Spanish lager). Accompany with a small bowl of Manzanilla olives for an extra salty tang. A side of Patatas Bravas makes this a full, hearty meal. Enjoy as a mid-morning snack (almuerzo) or a casual sunset dinner.