Serranito Bocadillo Recipe

One of the most typical (and tastiest) varieties is the serranito bocadillo. Unless you're in Andalusia, it can be tough to find this treat on the menu, but just follow these simple steps to assemble your own Serranito at home!

Looking for more sandwich recipes? Try these recipes for bocadillo de camarones (fried squid) and the Portguese francesinha.

Ingredients

Wondering what ingredients you need to make a serranito bocadillo? Let's talk about the key ingredients!

• Bread: For a Serranito, you'll either use a viena andaluza (a short, oblong bread roll) or a mollete (a round, soft roll typical of Andalusia).
• Pork Loin: The pork loin is sliced thin and cooked until golden brown.
• Ham: The cured ham is jamón serrano, a close cousin of jamón ibérico (the difference is in the breed of pig).
• Veggies: The tomatoes are sliced and the pepper is drenched in olive oil and cooked until tender.
• Sauce: The sandwich is served with mojo picón (a spicy red sauce) or garlic alioli (like garlicky mayonnaise).

See recipe card for full information on ingredients and quantities.

How to Make Serranito Bocadillo

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

• Cut a slit in the peppers and fry them in a skillet with a little olive oil, then put them on paper towel and sprinkle with salt. (image 1)
• Fry the pork loin in oil until it's cooked through and browned on the outside. (image 2)
• Slice the bread roll in half lengthwise and toast it lightly, then drizzle with a bit of olive oil. (image 3)
• Layer the peppers, pork loin, ham, and tomatoes on the bread. (image 4)
• Put the top of the bread on the sandwich and cut into smaller pieces if desired. (image 5)
• Enjoy with mojo picón or garlic alioli on the side. (image 6)

Recipe FAQs

Who invented the serranito bocadillo?

A Serranito is a specific type of bocadillo invented in the southern region of Andalusia. In the 1970s, José Luis Cabeza Hernández—aka José Luis del Serranito—patented a variety of bocadillo that had gained popularity as a tapa in Seville.

He made it into a brand, in fact, and opened two restaurants under the Serranito name in the 1980s. What is the difference between a sandwich and a bocadillo?

In the US, a sandwich refers to any filling in between two pieces of bread. In Spain, a sandwich is made on pan de molde (square, sliced bread).

The most common variety is a sandwich mixto: toasted white bread with melted cheese and sliced ham (the cooked kind, not cured). In Spain, bocadillo refers to a sandwich made on barra de pan (the Spanish equivalent of a baguette). It might be stuffed with cured ham, pork, tomato, tuna, cheese, fried squid or any other combination—but simplicity is key.

What is in a serranito bocadillo? The formula for a serranito bocadillo has always been simple: bread, pork loin, cured Serrano ham, tomato, and a sautéed green pepper. This is double the number of ingredients that usually comprise a bocadillo (ham and tomato, ham and cheese, bacon and cheese, etc.).

Perhaps the double meat and veggies is what makes this variety so beloved.

Serve

Enjoy this serranito bocadillo while it's warm and crispy!

Serve with mojo picón or garlic alioli on the side for extra flavor. You can also serve it with a side of fried potatoes, like these patatas bravas, for a traditional and delicious meal!

Expert Tips

• For a lighter tomato flavor, rub two halves of a tomato on the bread instead of adding slices.
• Some people also add a fried egg, omelet style, to the sandwich.
• If you're really hungry, serve with the traditional side dish of fried potatoes--like these patatas bravas.

Notes

• For a lighter tomato flavor, rub two halves of a tomato on the bread instead of adding slices.
• Some people also add a fried egg, omelet style, to the sandwich.
• If you're really hungry, serve with the traditional side dish of fried potatoes--like these patatas bravas.