📝 About This Recipe
Hailing from the vibrant streets of Seville, the Serranito is more than just a sandwich; it is a masterclass in Spanish flavor layering. This beloved 'bocadillo' combines tender pork loin, salty Jamón Serrano, and charred Italian frying peppers into a crusty baguette, usually finished with a swipe of creamy alioli. Every bite offers a perfect harmony of smoky, savory, and sweet notes that transport you directly to a sunny terrace in southern Spain.
🥗 Ingredients
The Bread and Meat
- 2 pieces Vienesa or Baguette (approx. 8-10 inches long, crusty on the outside and airy inside)
- 4-6 slices Pork Loin (Lomo de Cerdo) (pounded thin to 1/4 inch thickness)
- 4 slices Jamón Serrano (thinly sliced, high quality)
- 3 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
The Vegetables
- 2 pieces Italian Frying Peppers (Pimientos Italianos) (long, slender green peppers)
- 1 large Beefsteak Tomato (sliced into 1/4 inch rounds)
- 1 pinch Sea Salt (Maldon or flaky salt for finishing)
The Alioli (Garlic Mayo)
- 1/2 cup Mayonnaise (high-quality store-bought or homemade)
- 2 cloves Garlic (finely minced or pasted)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
Traditional Sides
- 2 large Russet Potatoes (peeled and sliced for fries)
- 2 cups Vegetable Oil (for frying the potatoes)
👨🍳 Instructions
-
1
Prepare the alioli by whisking together the mayonnaise, minced garlic, lemon juice, and a pinch of smoked paprika in a small bowl. Set aside in the refrigerator to let the flavors marry.
-
2
Wash and thoroughly dry the green peppers. Keep them whole but make a small slit in the side to prevent them from bursting while frying.
-
3
In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the whole peppers and fry, turning occasionally, until the skin is blistered, charred in spots, and the flesh is tender (about 6-8 minutes).
-
4
Remove the peppers from the pan and place them on a plate. Once cool enough to handle, remove the stems and seeds if desired, though many locals leave them intact.
-
5
While the peppers cook, prepare your fries. Heat vegetable oil to 350°F (175°C) and fry the potato batons until golden brown and crispy. Drain on paper towels and salt immediately.
-
6
Season the pork loin slices lightly with salt (remembering the ham will add more salt later). In the same skillet used for the peppers, sear the pork over high heat for 2 minutes per side until golden and cooked through.
-
7
Slice your bread rolls lengthwise, but don't cut all the way through—keep a 'hinge' on one side. Toast the inside of the bread lightly in the pork juices remaining in the pan.
-
8
Spread a generous layer of the garlic alioli on both the top and bottom interior of the warm bread.
-
9
Layer 2-3 slices of the hot, seared pork loin onto the bottom half of the bread.
-
10
Immediately top the hot pork with the Jamón Serrano slices. The residual heat from the pork will slightly soften the fat of the ham, releasing its aroma.
-
11
Place the fried green pepper on top of the ham, followed by 2 slices of fresh tomato.
-
12
Close the sandwich and press down firmly with your hand to integrate the layers. Slice diagonally and serve immediately alongside the hot fries.
💡 Chef's Tips
Always use 'Pimientos Italianos' (long green peppers) rather than bell peppers; they have a thinner skin and a sweeter, more complex flavor when fried. Don't overcook the pork loin; because it is sliced thin, it only needs a few minutes to stay juicy. Use high-quality Jamón Serrano or even Jamón Ibérico if your budget allows—the quality of the ham defines the sandwich. If the bread is very thick, pull out a little bit of the crumb from the center to make more room for the fillings. Never skip the tomato; its acidity is essential to cut through the richness of the pork and fried pepper.
🍽️ Serving Suggestions
Serve with a side of 'Patatas Fritas' (thick-cut fries) or a handful of Spanish potato chips. Pair with a cold 'Caña' (small glass) of Spanish lager or a crisp glass of Manzanilla Sherry. A side of 'Aceitunas Aliñadas' (marinated olives) provides a nice briny contrast to the savory sandwich. For an authentic Sevillano experience, serve on a wooden board with extra alioli on the side for dipping the fries.