Lunch · Spanish
Jamón and Tomato Bocadillo
A simple yet satisfying Spanish sandwich of crusty bread, thin jamón serrano, ripe tomatoes and olive oil, perfect for a quick midday meal.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 4
- Difficulty
- Easy
Step by step
4 steps · 10 min
Method
0 of 4 done · tap a number as you finish each step
Cook modeOne step at a time, built-in timers, and your screen stays awake.
-
Step 1 of 4
Toast the baguette rolls lightly on a grill pan over medium heat until the cut sides are golden.
-
Step 2 of 4
While the bread warms, drizzle the tomato slices with olive oil and season with salt and pepper.
-
Step 3 of 4
Layer the jamón serrano on the bottom halves of the toasted rolls, followed by the seasoned tomato slices.
-
Step 4 of 4
Close the sandwiches, press gently and serve immediately.
Notes from the kitchen
If jamón serrano is unavailable, substitute with high‑quality dry‑cured prosciutto. Use a sturdy roll to prevent sogginess.
Weekly newsletter
No spam. Unsubscribe with one click.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Cooked it?
Reviews
No reviews yet. Be the first to tell us how it went.
