Bocadillo de Jamon
Spain's most beloved sandwich: thinly sliced cured ham tucked inside a crusty baguette rubbed with ripe tomato and drizzled with olive oil. Simple, perfect, and ready in minutes.
Ingredients
- 2 rolls crusty baguette or Spanish-style roll (pan de barra), halved lengthwise
- 1 large ripe tomato, halved crosswise
- 2 tbsp extra-virgin olive oil
- to taste flaky sea salt
- 4 oz thinly sliced Serrano ham or prosciutto
Instructions
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1
Slice 2 rolls halved lengthwise crusty baguette or Spanish-style roll (pan de barra) without cutting all the way through.
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2
Rub the cut surfaces of both halves vigorously with the cut side of 1 large halved crosswise ripe tomato, pressing firmly so the flesh and juice soak into the bread. Discard the tomato skin once spent.
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3
Drizzle 2 tbsp extra-virgin olive oil evenly over the tomato-rubbed surfaces. Season lightly with to taste flaky sea salt.
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4
Layer 4 oz thinly sliced Serrano ham or prosciutto generously over the bottom half of each baguette. Close the sandwich, press lightly, and serve immediately.