📝 About This Recipe
The 'Pulga' is the darling of Spanish bars, a miniature bocadillo that packs the soul of Spain into just a few bites. Named for its small size—'pulga' means flea—this sandwich relies on the harmony of crusty, artisanal bread, the richness of extra virgin olive oil, and the incomparable depth of cured Jamón Ibérico. It is a masterclass in simplicity, where the quality of each ingredient creates a sublime snack perfect for any time of day.
🥗 Ingredients
The Bread
- 12 pieces Miniature Baguettes (Pulguistas) (approx. 4 inches long, crusty exterior)
The Star Protein
- 250 grams Jamón Ibérico de Bellota (thinly sliced, at room temperature)
The Catalán Base (Pan con Tomate style)
- 2 large Ripe Roma Tomatoes (very soft and juicy)
- 2 pieces Garlic Cloves (peeled and halved)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina variety)
- 1 teaspoon Maldon Sea Salt (for finishing)
Optional Traditional Additions
- 100 grams Manchego Cheese (aged 6-12 months, thinly sliced)
- 12 pieces Padrón Peppers (blistered in oil for a modern twist)
👨🍳 Instructions
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1
Remove the Jamón Ibérico from the refrigerator at least 30 minutes before starting. The fat must begin to look translucent to release its full nutty aroma.
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2
Prepare the tomato pulp by grating the ripe tomatoes using a box grater into a small bowl. Discard the skin that remains in your hand.
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3
Stir 1 tablespoon of the extra virgin olive oil and a pinch of salt into the grated tomato pulp. Set aside to let the flavors marry.
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4
Preheat your oven to 375°F (190°C) or prepare a panini press/griddle. We want to warm the bread without making it hard.
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5
Slice the mini baguettes lengthwise, ensuring you don't cut all the way through if you prefer a 'hinged' sandwich.
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6
Place the bread in the oven for 3-4 minutes, or face down on a griddle, until the interior is slightly toasted but the crumb remains soft.
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7
While the bread is warm, rub the cut side of the top half of each roll with the halved garlic clove. The heat will melt the garlic into the crumb.
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8
Generously spoon the prepared tomato pulp onto the bottom half of each warm roll, spreading it to the edges.
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9
Drizzle the remaining extra virgin olive oil over the tomato layer on each sandwich.
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10
Artfully drape 2-3 thin slices of Jamón Ibérico over the tomato. Do not lay them flat; ribboning the ham creates air pockets that improve the texture.
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11
If using Manchego, place a thin triangle of cheese over the ham now.
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12
Close the sandwiches and press down very lightly so the juices from the tomato and oil soak slightly into the top crust.
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13
Sprinkle a tiny pinch of Maldon sea salt over the ham just before closing for an extra crunch.
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14
Serve immediately while the bread is still warm and the ham fat is just beginning to melt.
💡 Chef's Tips
Always use room temperature ham; cold ham loses its silky texture and complex flavor profile. If you can't find mini baguettes, use a standard high-quality baguette and cut it into 4-inch sections. Don't over-toast the bread—the 'Pulga' should have a crisp snap but shouldn't be so hard that it scrapes the roof of your mouth. For the best tomato base, use the 'Raf' or 'Roma' varieties which are low in water and high in pulp. Avoid using butter; in Spanish cuisine, high-quality extra virgin olive oil is the only acceptable fat for this sandwich.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Fino or Manzanilla Sherry to cut through the richness of the ham. Serve alongside a bowl of salty Spanish Gordal olives and roasted Marcona almonds. Accompany with a cold Caña (small glass) of Spanish lager like Estrella or Mahou. For a non-alcoholic pairing, try a sparkling apple cider or a chilled Must (grape juice). Great as part of a 'Merienda' (afternoon snack) or as a starter for a tapas dinner party.