Hailing from Seville, serranito is a classic bocadillo sandwich variety dating back to the 1970s. The sandwich typically consists of either a viena andaluza (an oblong, crusty bread roll) or a mollete (a soft, rustic white bread roll) which is cut in half lengthwise and filled with slices of fried pork tenderloin (lomo de cerdo) and Serrano ham (jamón Serrano), strips of fried green peppers (usually the Italian variety), and tomato slices.
Some versions may also include a slice of tortilla or french omelet, lettuce, cheese, or slices of crispy fried bacon, while others may use chicken breasts or beef instead of the pork tenderloin. After the sandwich became a great hit at tapas bars in Seville, the name serranito was soon patented and turned into a brand by José Luis Cabeza Hernández, who was nicknamed José Luis del Serranito.
Considered one of the best tapas in Seville, the sandwich is usually enjoyed for lunch or dinner, and it is usually served with a side of french fries and an ice-cold beer. The sandwich may also be enhanced with condiments such as mayonnaise, alioli (garlic mayonnaise), or mojo picón sauce.
Spanish Serranito Sandwich | (Serranito Bocadillo)
Course: Sides, SnackCuisine: SpanishDifficulty: Easy2
servings15
minutes10
minutes620
kcal25
minutesHailing from Seville, serranito is a classic bocadillo sandwich variety dating back to the 1970s. The sandwich typically consists of either a viena andaluza (an oblong, crusty bread roll) or a mollete (a soft, rustic white bread roll) which is cut in half lengthwise and filled with slices of fried pork tenderloin (lomo de cerdo) and Serrano ham (jamón Serrano), strips of fried green peppers (usually the Italian variety), and tomato slices.
Ingredients
1 x baguette or bun
1 x tomato
2 – 4 x slices of fresh pork loin (depending on how serious you want the sandwich to be)
2 x 4 slices of jamón or prosciutto (or you could use bacon)
1 green Italian pepper
- FOR THE ALIOLI (you could use mayo instead if you don’t want to make it)
1 egg
1 clove garlic
Olive oil
Directions
- To make the alioli:
- Slice the garlic and drop it into a food processor. Break the egg in as well, plus a little bit of olive oil. Then slowly blend until the mixture has emulsified (become a white creamy substance). Then keep blending and pouring in olive oil to increase the quantity (and balance out the garlic flavour).
- Sandwich
- Slice the pepper into stripes, taking our the seeds
- Start frying them on a low heat (they’ll be there about 15 minutes) – keep an eye on them, turn them as needed. You want them soft, sweet and with a little bit of char
- While they’re frying, make the alioli (see below)
- When the peppers are done, take them out, lay them on a plate with paper towel and salt them and set them aside
- Toast the bread (you can do this in the same fry pan)
- Once the bread is toasted, get ready to fry the pork loin. Turn the heat up high, and when the pan is practically smoking, drop the pork in. Salt it
- Smother the bread on both sides with the alioli (or mayo)
- After about 45 seconds, turn the pork loin. Drop the ham on top to make crack ham! (IF you want it to be especially cracky, you can flip the loin again so it fries about 30 second wit the ham-covered said against the pan. But be careful not to overcook the pork loin otherwise it’ll get dry.
- Remove the pork loin and drop it onto the bread
- Put the tomato slices on top
- 10. Then put the pepper slices on top of that.
- 11. EAT!
