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Bocadillo de jamón serrano (serrano ham sandwich): recipe illustration
Salads & starters

Bocadillo de jamón serrano (serrano ham sandwich)

A simple, flavourful Spanish sandwich of thin slices of serrano ham on crusty bread, rubbed with tomato and olive oil. Ideal for a picnic or as a snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

448 kcal per serving

Protein
16.9 g
Carbohydrates
48.7 g
of which sugars
3.6 g
Fat
19.7 g
of which saturated fat
4.4 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the rolls in half lengthwise without separating them completely.
  2. Halve the tomatoes and rub the cut side of each piece of bread with the tomato flesh, pressing so it soaks in.
  3. If using garlic, rub the crust lightly with the halved clove.
  4. Drizzle the crumb with olive oil, then add a pinch of salt.
  5. Lay the slices of serrano ham over the bread, overlapping them slightly without packing them down.
  6. Close the sandwiches, press gently and serve straight away so the bread stays crisp.

Variations and tips

With cheese. Add a few shavings of sheep's cheese before closing the sandwich.

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Original Ecomely recipe.