BOCADILLO, SPAIN: There are plenty of options when it comes to filling
this Spanish sandwich: pork loin, serrano ham, salt cod, omelette, or
fried squid. Add your choice of condiment as well. The important thing
is the baguette. It should be crispy on the outside and soft on the inside.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Serranito Bocadillo
Categories: Breads, Pork, Vegetables, Chilies
Yield: 1 sandwich

1/2 Good crusty baguette or a
- large bread roll
2 Italian green peppers
2 sl (thin) pork loin
3 sl Cured Serrano ham
4 sl Tomato
Olive oil
Flaky salt
Mojo picón
+=OR=+
Garlic alioli

Heat the olive oil over medium heat in a small saucepan.

Cut a slit in the peppers and fry them in the oil until
tender and crispy.

Set the peppers on a paper towel and sprinkle them with
salt. Set aside.

Fry the pork loin in the oil until it's cooked through
and golden brown.

Slice the baguette/roll in half and toast lightly.

Drizzle each side with a bit of olive oil.

Place the peppers, pork loin, ham and tomatoes between
the bread to assemble the bocadillo.

Serve with mojo picón or garlic alioli on the side.

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. And if you're
really hungry, the traditional side dish is fried
potatoes!

Servings: 1 servings

By Melissa Haun

RECIPE FROM: https://spanishsabores.com

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