Iberian pork presa sandwich

Ingredients

• To tasteIberian pork presa
• ½onion
• 4 rashersbacon
• 2eggs
• To tasteextra virgin olive oil
• To tastesalt
• To tastewhite pepper
• To tastegaucha sauce with jalapeño
• To tastebread

Instructions

1. 1

   Cook the onion

   Slice the onion as thinly as possible. Warm a splash of olive oil in a frying pan over medium-high heat, add the onion and salt, and cook gently until softened.

2. 2

   Prepare the bacon

   Meanwhile, remove the rind from the bacon and cut the rashers into small strips.

3. 3

   Fry the bacon

   After 10 minutes, add the bacon to the pan and cook until well fried.

4. 4

   Cook the eggs

   Remove the onion and bacon from the pan and drain off excess oil. Cook the two eggs to your preferred doneness.

5. 5

   Cook the pork

   Season the presa with salt and white pepper, then cook it in the frying pan to your preferred doneness.

6. 6

   Toast the bread

   Toast the bread on a griddle and spread it with gaucha sauce with jalapeño to assemble the sandwich.

7. 7

   Build the sandwich

   Top the bread with the caramelised onion and bacon, the pork and the eggs.

What is an Iberian pork presa sandwich?

Presa is a prized cut from Iberian pork, and here it is served in a Spanish-style bocadillo: a filled sandwich made with bread substantial enough to hold its toppings. This version layers the pork with egg, bacon and onion, then adds gaucha sauce with jalapeño for a creamy, spicy finish.

The combination works because the toppings bring different textures and savoury flavours to the relatively simple base of pork and bread. The recipe’s Spanish character comes through in the Iberian pork and the generous, hearty sandwich format.

Nutrition and macros by portion

The nutrition label shows one serving as written: 815 calories, 0g protein, 0g carbs, 0g fat.

The bread supplies most of the carbohydrate, while the pork, bacon, eggs and olive oil contribute much of the protein and fat. Add a green salad or fresh vegetables alongside to bring freshness and variety to the plate.

Choose the bread and pork

Crusty bread: choose a loaf or roll with a firm crust and a soft centre. It should be sturdy enough to hold the sauce and toppings without falling apart.

Presa: cook the pork to your preferred doneness, as the method specifies, and slice it for an easier-to-eat filling. The recipe does not give a weight, so use enough to divide between two sandwiches.

Build flavour in the pan

Onion: slice it finely so it softens evenly. Cook it with a little oil and salt; the method gives it 10 minutes before the bacon is added.

Bacon: remove the rind and cut the rashers into small strips so they spread through the filling. Cook them until well fried, then drain away excess oil before continuing.

Cook each topping to preference

Eggs: cook them to the doneness you like. A runny yolk adds a rich sauce-like element, while a firmer egg is less likely to spill as you eat.

Pork: season with salt and white pepper, then cook in the pan to your preferred doneness. Avoid cutting into it repeatedly while it cooks, so it can brown on the surface.

Toast and assemble

Toast the bread on a griddle before adding the sauce. A crisp surface helps the bread keep its shape beneath the moist toppings.

Spread on the gaucha sauce with jalapeño, then add the onion and bacon, pork and eggs. Assemble shortly before serving so the bread stays crisp.

Serve it as a meal

The sandwich is rich and filling, so a simple green salad or sliced tomatoes make a fresh contrast. Serve any extra gaucha sauce on the side rather than adding more than the bread can hold.

If you are serving both sandwiches at once, toast the bread and cook the eggs near the end so the components reach the table warm.

Recipe notes & tips

• Slice the onion finely so it softens at a similar rate throughout.
• Start the onion before preparing the bacon, as the method allows it to cook for 10 minutes first.
• Drain excess oil from the onion and bacon before cooking the eggs.
• Use a hot griddle to toast the bread until its cut sides are crisp.
• Keep the sauce to a layer the bread can support, and serve extra at the side.
• Cook the eggs and pork to your own preferred doneness.

Variations

• Extra jalapeño: add a few slices for more heat.
• Firmer egg: cook the eggs until the yolks are set for a less messy filling.
• Fresh finish: add a handful of rocket just before serving.
• Smaller rolls: divide the filling between more individual crusty rolls.
• Sauce on the side: let diners add gaucha sauce to taste at the table.

Common mistakes to avoid

• Thick onion slices: they soften unevenly; cut the onion as finely as possible.
• Adding bacon too soon: wait until the onion has cooked for 10 minutes before adding it.
• Leaving excess oil in the pan: drain it after frying the onion and bacon before cooking the eggs.
• Skipping the bread toast: toast it on a griddle so it can better hold the toppings.
• Assembling too early: put the sandwich together shortly before serving to keep the bread from becoming soggy.

How to store

Store leftover cooked components separately in covered containers in the fridge and use within 2 days. Reheat the pork, onion and bacon in a pan, cook fresh eggs if possible, and toast the bread just before assembling; a fully assembled sandwich is best eaten straight away.

Frequently asked questions