Serrano ham sandwich

Ingredients

• 1/2day-old baguette
• 100 gthinly sliced Serrano ham
• 1/2 clovegarlic
• A drizzleextra-virgin olive oil

Instructions

1. 1

   Prepare the baguette

   Peel the garlic and cut the baguette in half.

2. 2

   Mix the oil

   In a small bowl, combine the oil with the chopped garlic.

3. 3

   Dress the bread

   Use a spoon to spread the oil and garlic mixture over the bottom half of the baguette.

4. 4

   Add the ham

   Arrange the Serrano ham slices inside, then close the baguette.

5. 5

   Serve the sandwich

   Enjoy the Serrano ham bocadillo warm or cold, as you prefer.

What is a Serrano ham bocadillo?

A bocadillo is a Spanish sandwich made with bread, commonly a baguette-style loaf. This straightforward version pairs Serrano ham with garlic and olive oil, letting the cured ham remain the main flavour.

The recipe is quick to put together and uses a little garlic-infused oil to season the bread. Day-old baguette is a practical choice because its firmer crumb holds the filling well.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 35g protein, 68g carbs, 19g fat.

Most of the carbohydrates come from the baguette, while the Serrano ham provides much of the protein and contributes fat and sodium. Olive oil adds further fat. To balance the plate, serve the sandwich with a generous portion of salad or vegetables.

Choose the bread and ham

Bread: Use half a baguette, as specified, and split it lengthways so there is room for the filling.

Ham: Thin slices are easy to layer and give the sandwich a tender bite without needing any cooking.

Make the garlic oil

Garlic: Chop the peeled half-clove finely so its flavour spreads through the oil.

Oil: Stir the garlic into the olive oil, then spoon it over the cut surface of the bottom half. Use the stated drizzle rather than soaking the bread.

Assemble without squashing

Layering: Arrange the ham across the oiled bread, keeping the slices loose rather than compressing them into a dense layer.

Closing: Place the top half of the baguette back on gently so the filling stays in place.

Warm or cold?

Cold: Serve the bocadillo as soon as it is assembled for a quick, firm-textured sandwich.

Warm: The recipe also allows it to be served warm; no heating method or temperature is specified, so warm it to your preference without over-toasting the bread.

What to serve alongside

A simple side: Pair the sandwich with a green salad or sliced tomatoes for freshness.

For a fuller meal: Add vegetable soup or a piece of fruit alongside it.

Recipe notes & tips

• Use day-old baguette if you want a firmer sandwich that is less prone to becoming soggy.
• Chop the garlic finely so it distributes evenly through the oil.
• Spoon the oil mixture over the cut surface rather than pouring it in one spot.
• Layer the ham loosely to keep the filling easy to bite through.
• Assemble just before serving for the best bread texture.

Variations

• Add tomato: Rub a cut ripe tomato over the bread before adding the oil and ham.
• Add cheese: Layer in a few slices of mild Spanish cheese for a richer sandwich.
• Add roasted pepper: Tuck in strips of roasted pepper for sweetness and colour.
• Use a smaller roll: Make the same filling in a crusty roll for an easier-to-carry sandwich.

Common mistakes to avoid

• Too much oil: The bread can turn greasy; use only a drizzle and spread it across the cut surface.
• Large garlic pieces: They can overpower individual bites; chop the garlic finely.
• Overpacking the filling: The sandwich may be difficult to close; arrange the ham in an even layer.
• Leaving it assembled too long: The bread may soften; build the bocadillo shortly before serving.

How to store

This sandwich is best eaten soon after assembly. If needed, wrap it and refrigerate for up to 1 day; the bread may soften, and it can be eaten cold or gently warmed.

Frequently asked questions