📝 About This Recipe
The Bocadillo de Jamón is the soul of Spanish street food, a deceptively simple masterpiece that celebrates the harmony of high-quality ingredients. This iconic sandwich features paper-thin slices of cured ham nestled within a crusty, airy baguette, traditionally rubbed with the pulp of vine-ripened tomatoes and drizzled with liquid gold—extra virgin olive oil. It is a rustic, flavorful journey to the heart of Madrid or Seville, perfect for a sophisticated snack or a light, satisfying lunch.
🥗 Ingredients
The Bread
- 2 large pieces Spanish Baguette (Barra de Pan) (crusty exterior with a light, fluffy crumb)
The Star Ingredient
- 200 grams Jamón Ibérico or Jamón Serrano (sliced paper-thin, ideally at room temperature)
The 'Pa amb Tomàquet' Elements
- 2 large Vine-ripened Tomatoes (very soft and juicy, cut in half)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Spanish oil like Arbequina)
- 1 piece Garlic Clove (peeled and halved)
- 1 pinch Maldon Sea Salt (to taste)
Optional Accompaniments
- 100 grams Manchego Cheese (aged 6-12 months, thinly sliced)
- 8 pieces Guindilla Peppers (pickled Spanish green peppers for serving on the side)
👨🍳 Instructions
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1
Begin by preparing the ham. Take the Jamón out of the refrigerator at least 30 minutes before assembly; the fat should look slightly translucent and be glistening at room temperature for maximum flavor.
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2
Slice your baguettes into four equal individual portions, approximately 6-8 inches long each.
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3
Carefully slice each baguette piece lengthwise. You want to keep a 'hinge' on one side if possible, or cut completely through if you prefer a standard sandwich style.
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4
Optional but recommended: Place the bread cut-side down in a dry pan over medium heat for 1-2 minutes until just slightly warm and crisp, but not hard-toasted.
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5
Take the halved garlic clove and lightly rub the cut side against the warm, toasted crumb of the bottom and top halves of the bread. This provides a subtle aromatic backbone.
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6
Take your halved tomatoes and rub the flesh vigorously against the bread. Press firmly so the pulp and juices soak into the crumb, leaving only the skin in your hand. Discard the skin.
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7
Drizzle a generous tablespoon of high-quality extra virgin olive oil over the tomato-soaked bread on both sides.
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8
Add a tiny pinch of flaky sea salt over the tomato and oil. Be careful not to over-salt, as the Jamón is naturally salty.
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9
Layer the Jamón slices onto the bottom half of the bread. Do not lay them flat; instead, 'ruffle' or drape them loosely to create volume and air pockets, which improves the texture of the bite.
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10
If using Manchego cheese, layer the thin slices directly over the ham.
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11
Close the sandwich and press down gently with the palm of your hand to marry the flavors.
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12
Slice the finished bocadillos diagonally for a beautiful presentation and serve immediately while the bread is still fresh.
💡 Chef's Tips
Always use room temperature Jamón; cold fat masks the complex nutty flavors of the acorn-fed pork. Avoid using a serrated knife for the ham; it requires a long, thin 'cuchillo jamonero' for those perfect translucent slices if you are cutting from a whole leg. The bread is the vessel—ensure it has a 'shatter' crisp crust but a soft enough interior that it doesn't scrape the roof of your mouth. Never add mayonnaise or mustard to an authentic Bocadillo de Jamón; the tomato pulp and olive oil provide all the necessary moisture. If your tomatoes aren't soft enough to rub, grate them into a bowl first, mix with oil and salt, and spoon the mixture onto the bread.
🍽️ Serving Suggestions
Pair with a cold glass of crisp Spanish Sherry (Fino or Manzanilla) for the ultimate tapas experience. Serve alongside a bowl of salty, skin-on Marcona almonds and Gordal olives. A glass of chilled Spanish lager (Caña) or a light red wine like a young Rioja works beautifully. Accompany with a few 'piparras' (pickled green peppers) to provide an acidic crunch that cuts through the richness of the ham. Enjoy as a 'merienda' (afternoon snack) or pack it in parchment paper for a high-end picnic lunch.