Recipe

Bocadillo de Salchichón with a Twist

Savory Spanish Delight: A Modern Twist on Bocadillo de Salchichón

4.6 out of 5

Indulge in the flavors of Spain with this modern twist on the classic Bocadillo de Salchichón. This mouthwatering sandwich showcases the rich and savory taste of salchichón, a traditional Spanish cured sausage, complemented by a medley of fresh ingredients.

Sandwich/Wrap› Sandwich› Bocadillo de salchichón

European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

10 minutes

Cooking time

N/A

Total time

10 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Low-carb, Keto, Gluten-free (with appropriate bread substitution), Dairy-free (with appropriate mayonnaise substitution)

Allergens

Pork, Wheat (if using regular bread rolls), Eggs (if using regular mayonnaise)

Not suitable for

Vegetarian, Vegan, Pescatarian, Nut-free, Egg-free

Ingredients

200g (7oz) salchichón, thinly sliced 200g (7oz) salchichón, thinly sliced
4 crusty bread rolls 4 crusty bread rolls
2 ripe tomatoes, sliced 2 ripe tomatoes, sliced
4 lettuce leaves 4 lettuce leaves
4 tablespoons mayonnaise 4 tablespoons mayonnaise

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 20g, 5g
Carbohydrates (total, sugars): 30g, 3g
Protein: 12g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Slice the crusty bread rolls in half lengthwise.
2.
Spread a tablespoon of mayonnaise on the bottom half of each roll.
3.
Layer the salchichón slices on top of the mayonnaise.
4.
Place a few tomato slices on each sandwich.
5.
Top with a lettuce leaf.
6.
Close the sandwich with the top half of the bread roll.
7.
Serve immediately and enjoy!

Treat your ingredients with care...

Salchichón — For the best flavor, choose a high-quality salchichón made from premium pork. Thinly slice it to ensure even distribution throughout the sandwich.

Tips & Tricks

For an extra kick of flavor, add a drizzle of olive oil and a sprinkle of Spanish paprika to the sandwich.
If you prefer a spicier version, substitute salchichón with chorizo.
Experiment with different types of bread, such as ciabatta or baguette, to add variety to your bocadillo.

Serving advice

Serve the Bocadillo de Salchichón with a side of Spanish olives and a glass of chilled sangria for a complete Spanish culinary experience.

Presentation advice

To enhance the presentation, wrap the Bocadillo de Salchichón in parchment paper and tie it with a colorful ribbon. This adds a touch of authenticity and makes it easy to enjoy on the go.