This Catalan Bocadillo has a few staple ingredients like ham and cheese, but adds a few extra things to really give a Spanish twist which makes this one of the easiest International dishes to try in your kitchen, no matter where you may reside.
The Catalan Bocadillo somehow reminds me of my first solo trip overseas, where I went from Thanksgiving in Mississippi to Costa Rica and it's Gallo Pinto to Mexico and it's tortillas and beans from morning until evening.So much beans and rice meant I was craving a plain old boring sandwich like I was used to.
Now, on one particular day, driving in Hollywood, a lively conversation ensued about some great burritos to buy nearby so off we went. When they asked what I preferred my response was prompt and ungrateful, "I just want a sandwich" and my best friends mother's response was affirmative "oh that's so boring!"
I knew it was, and yet we can't help that sandwiches were my regularity that I was now craving. Things have vastly changed and nowadays I would take a burrito over a sandwich any day, it became alarmingly obvious that my love of sandwiches ran deeper than even I knew. So here we are and this is a week of sandwiches from different corners of the globe as the boring and lowly sandwich is a worldwide loved creation and everyone likes it with different fillings.
In fact, I could probably immerse myself fully into sandwiches for a month and still not be done with the many variations of bread and fillings that can be found around this globe. The first stop is Spain,and like the rest of Europe, they have a love of bread and the Bocadillo sandwich is like a national dish that can be bought for a quick snack and it seems every region likes to serve it differently, but this Catalan Bocadillo sandwich below is the most easily found recipe.
How to prepare Catalan Bocadillo
- Halve your baguette: Halve your baguette lengthwise. Easy!
- Rub the tomato wedges: Rub and crush the tomato wedges into the bottom of your bagette and drizzle over olive oil.
- Cheese and ham: Layer the ham and cheese slices over the bread.
- Serve: Finish your sandwich with the top of the baguette and dig in!
Tips for the best Catalan Bocadillo
Best fresh: This is definitely best served fresh within 1 hour of making (in the event you make a batch of this easy sandwich and bring along to a picnic).
Manchego cheese sub: If you cannot source Manchego, some substitutions are Monterey jack, Comte or Asiago.
Serrano ham sub: If you cannot source Serrano ham, parma ham or plain ham makes a great replacement, though plain ham isn't quite as strong in flavor as Serrano so you might want to add a pinch of extra salt.
More sandwiches you'll enjoy
How to make Catalan Bocadillo:
Halve the baguette and rub the wedges of tomato over the bread, crushing it in the process.
Drizzle over the olive oil.
Layer the cheese and ham on top and finish with the top of the baguette.
Slice and serve immediately.
A Spanish twist on traditional ham and cheese sandwich which makes the old version feel less classy than this.
1 tomato, wedged
Drizzle of olive oil
250 grams / 8.80 ounces serrano ham
150 grams / 5.30 ounces manchego cheese, sliced
- Halve the baguette and rub the wedges of tomato over the bread, crushing in the process.
- Drizzle over the olive oil.
- Layer the cheese and ham on top and finish with the top of the baguette.
- Slice and serve immediately.
Adapted from Ricardo Cuisine
- Calories: 464 calories per serve