Bocadillo de Lomo with a Twist

Ingredients

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 1 baguette, cut into sandwich-sized portions 1 baguette, cut into sandwich-sized portions
• 1 tomato, sliced 1 tomato, sliced
• Lettuce leaves Lettuce leaves
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 4 tablespoons mayonnaise 4 tablespoons mayonnaise
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 4g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, smoked paprika, dried oregano, ground cumin, salt, and pepper. Mix well.
2. 2.
   Add the thinly sliced pork loin to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or overnight for maximum flavor.
3. 3.
   Heat a grill or skillet over medium-high heat. Cook the marinated pork loin slices for about 3-4 minutes on each side, or until cooked through and slightly charred. Set aside.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the thinly sliced onions and cook until caramelized, stirring occasionally. Set aside.
5. 5.
   In a small bowl, combine the mayonnaise, minced garlic, and lemon juice to make the aioli sauce.
6. 6.
   Slice the baguette portions in half lengthwise. Spread the aioli sauce on both sides of the bread.
7. 7.
   Layer the cooked pork loin slices, tomato slices, lettuce leaves, and caramelized onions on one side of the baguette.
8. 8.
   Close the sandwich and press gently. Cut into smaller portions, if desired.
9. 9.
   Serve the Bocadillo de Lomo immediately and enjoy!

Treat your ingredients with care...

• Pork loin — For the best results, choose a lean and tender cut of pork loin. If the slices are too thick, you can pound them gently to achieve a thinner consistency.
• Baguette — Opt for a crusty baguette with a soft interior. You can lightly toast the bread before assembling the sandwich for added texture.
• Aioli sauce — If you prefer a milder garlic flavor, reduce the amount of minced garlic in the aioli sauce. You can also add a pinch of smoked paprika for an extra kick.

Tips & Tricks

• For a smoky flavor, you can grill the baguette slices before assembling the sandwich.
• Add a slice of Manchego cheese for an extra layer of richness and flavor.
• Experiment with different toppings such as roasted red peppers or pickled onions to customize your Bocadillo de Lomo.
• If you prefer a spicier kick, sprinkle some chili flakes or drizzle hot sauce on the sandwich.
• Serve the Bocadillo de Lomo with a side of patatas bravas or Spanish olives for a complete Spanish meal experience.

Serving advice

Serve the Bocadillo de Lomo warm or at room temperature. It is perfect for a quick lunch or a casual dinner. Pair it with a refreshing glass of Sangria or a cold beer to complete the Spanish culinary experience.

Presentation advice

To enhance the presentation, you can wrap the Bocadillo de Lomo in parchment paper or butcher's paper, securing it with twine or a decorative toothpick. This will give it a rustic and authentic look.