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Spanish
5 1 5 0 https://staging.bascofinefoods.com/wp-content/uploads/2023/05/bocadillo-de-jamon.jpg

Bocadillo de Jamón

  • Serves 4 people
  • Complexity Easy
Prep
Prep time
5 mins
Prep
Cook time
5 mins
Prep
Total time
10 mins
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Ingredients

  • 4 mini sourdough baguettes
  • 200g Arturo Sanchez jamón ibérico de bellota
  • 1 ripe beef tomato, cut in half
  • 1 garlic clove, peeled and cut in half lengthways
  • Extra virgin olive oil

Introduction

The most popular bocadillo in Spain. Nothing beats a ‘bocata de jamón’ when it’s made with some love. For me, the best way to marry some crusty bread and jamón ibérico is with a light rub of garlic, ripe tomato and a drizzle of some good quality extra virgin olive oil.

 

Method

  1. Pre-heat your oven grill.
  2. Start by cutting the baguettes in half lengthways and toasting them on one side. Rub the toasted side of the bread with the garlic and then the tomato, drizzle with some olive oil and arrange the slices of jamón.
  3. Close the bocadillos and serve with a cold beer.

Shop Ingredients

Almaoliva Arbequino
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Almaoliva Arbequino

£19.90
Cerveza Moritz Original
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Cerveza Moritz Original

£2.26
Arturo Sánchez Jamón Ibérico de Bellota 50g
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Arturo Sánchez Jamón Ibérico de Bellota 50g

£16.50
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