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spanish ham and cheese sandwich-bocadillo de jamón

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

It's called Bocadilla de Jamón Serrano Y Manchego. In Spain, it's served in quaint cafes with cafe con leche (espresso with steamed milk and sugar). This is a great game-day snack or make-ahead picnic or lunch sandwich. I add a handful of chips, but you could serve chilled melon slices or other (hot or cold) tapas with this Spanish-style ham and cheese sandwich. The original recipe is for 2 servings. But it's pretty filling, so it could easily serve 4 as a snack or light lunch.

yield 2
prep time 10 Min
method No-Cook or Other

Ingredients For spanish ham and cheese sandwich-bocadillo de jamón

  • 1 loaf
    baguette-style galician bread (or a rustic mediterranean baguette)
  • 6 oz
    thinly sliced jamón serrano (a spanish serrano cured ham)
  • 6 oz
    thinly sliced manchego cheese
  • 7-ounce jar
    wood fire-roasted piquillo peppers
  • 3-ounce jar
    spanish black olives, thinly sliced (optional)
  • 2 to 3 Tbsp
    extra virgin olive oil

How To Make spanish ham and cheese sandwich-bocadillo de jamón

  • 1
    Slice baguette in half, lengthwise. Drizzle olive oil on the inside of both halves of the bread.
  • 2
    Arrange the ham on the bottom half of the baguette, then arrange Manchego cheese slices on top of the ham. Then arrange the piquillo peppers over the cheese. Then (if using the olives) evenly distribute the olives on top of the peppers.
  • 3
    Place the other half of the bread on top. Cut the baguette in half. To serve, cut both portions in half (for easier handling), and serve with tapas or your favorite chips.
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