Dish

Bocadillo de pisto

Pisto (Tomato and Pepper Stew) Sandwich

Bocadillo de pisto is made by cooking a mixture of onions, peppers, tomatoes, and zucchini until they are soft and tender. The mixture is then placed between two slices of bread. The bread used for this sandwich is typically a baguette or a soft roll. This dish is a popular lunch or dinner option in Spain, and is often enjoyed with a glass of wine or beer.

European cuisine› Mediterranean cuisine› Spanish cuisine

Sandwich/Wrap› Sandwich

Origins and history

Bocadillo de pisto is a traditional Spanish dish that has been enjoyed for centuries. It is believed to have originated in the southern region of Andalusia, where vegetables are a staple food. Today, it is a popular dish in many Spanish restaurants and cafes.

Dietary considerations

This dish is suitable for vegetarians and vegans. It is also important to note that the bread used for this sandwich can be high in calories and carbohydrates.

Variations

Variations of this dish can include different types of vegetables, such as eggplant or mushrooms. Some versions also include a slice of cheese or a drizzle of olive oil for added flavor.

Presentation and garnishing

To make this dish look more visually appealing, garnish it with a sprig of parsley or a slice of tomato. You can also add a drizzle of olive oil or balsamic vinegar for added flavor.

Tips & Tricks

To prevent the bread from getting soggy, it is recommended to spread a thin layer of butter or mayonnaise on the bread before adding the pisto.

Side-dishes

This dish can be served with a side of patatas bravas (spicy fried potatoes) or a small salad. It is also common to serve it with a glass of wine or beer.