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Spain’s Most Delicious Sandwich | Serranito Recipe
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Today we make Spain’s most delicious sandwich! The serranito! It’s from Seville and in a land where sandwiches often only have one or two things in them - this guy is seriously complex, juicy and down-right soul-satisfying. So venga, let’s go! 🥝
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THE RECIPE 🔥
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INGREDIENTS
*Makes one big sandwich
1 x baguette or bun
1 x tomato
2 - 4 x slices of fresh pork loin (depending on how serious you want the sandwich to be)
2 x 4 slices of jamón or prosciutto (or you could use bacon)
1 green Italian pepper
FOR THE ALIOLI (you could use mayo instead if you don’t want to make it)
1 egg
1 clove garlic
Olive oil
* To make the alioli, slice the garlic and drop it into a food processor. Break the egg in as well, plus a little bit of olive oil. Then slowly blend until the mixture has emulsified (become a white creamy substance). Then keep blending and pouring in olive oil to increase the quantity (and balance out the garlic flavour).
PROCESS
1. Slice the pepper into stripes, taking out the seeds
2. Start frying them on a low heat (they’ll be there about 15 minutes) - keep an eye on them, turn them as needed. You want them soft, sweet and with a little bit of char
3. While they’re frying, make the alioli (see below)
4. When the peppers are done, take them out, lay them on a plate with paper towel and salt them and set them aside
5. Toast the bread (you can do this in the same fry pan)
6. Once the bread is toasted, get ready to fry the pork loin. Turn the heat up high, and when the pan is practically smoking, drop the pork in. Salt it
7. Smother the bread on both sides with the alioli (or mayo)
7. After about 45 seconds, turn the pork loin. Drop the ham on top to make crack ham! (IF you want it to be especially cracky, you can flip the loin again so it fries about 30 second with the ham-covered said against the pan. But be careful not to overcook the pork loin otherwise it’ll get dry.
8. Remove the pork loin and drop it onto the bread
9. Put the tomato slices on top
10. Then put the pepper slices on top of that.
11. EAT!
WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them 🙏🏻
MY FREE SPAIN RESOURCES
ENHANCE YOUR SPAIN TRIP
JOIN OUR EXCLUSIVE LIVE STREAMS
👩🏻💻CONNECT
THE RECIPE 🔥
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
INGREDIENTS
*Makes one big sandwich
1 x baguette or bun
1 x tomato
2 - 4 x slices of fresh pork loin (depending on how serious you want the sandwich to be)
2 x 4 slices of jamón or prosciutto (or you could use bacon)
1 green Italian pepper
FOR THE ALIOLI (you could use mayo instead if you don’t want to make it)
1 egg
1 clove garlic
Olive oil
* To make the alioli, slice the garlic and drop it into a food processor. Break the egg in as well, plus a little bit of olive oil. Then slowly blend until the mixture has emulsified (become a white creamy substance). Then keep blending and pouring in olive oil to increase the quantity (and balance out the garlic flavour).
PROCESS
1. Slice the pepper into stripes, taking out the seeds
2. Start frying them on a low heat (they’ll be there about 15 minutes) - keep an eye on them, turn them as needed. You want them soft, sweet and with a little bit of char
3. While they’re frying, make the alioli (see below)
4. When the peppers are done, take them out, lay them on a plate with paper towel and salt them and set them aside
5. Toast the bread (you can do this in the same fry pan)
6. Once the bread is toasted, get ready to fry the pork loin. Turn the heat up high, and when the pan is practically smoking, drop the pork in. Salt it
7. Smother the bread on both sides with the alioli (or mayo)
7. After about 45 seconds, turn the pork loin. Drop the ham on top to make crack ham! (IF you want it to be especially cracky, you can flip the loin again so it fries about 30 second with the ham-covered said against the pan. But be careful not to overcook the pork loin otherwise it’ll get dry.
8. Remove the pork loin and drop it onto the bread
9. Put the tomato slices on top
10. Then put the pepper slices on top of that.
11. EAT!
WHO ARE WE? 🥝
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them 🙏🏻
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