Bocadillo de Jamon Serrano
Spanish · 8 min · vegetarian, vegan, gluten-free, dairy-free
415 cal
20g protein
50g carbs
15g fat
per serving · estimated
Ingredients
- 1 large crusty baguette
- 120 g thinly sliced jamon serrano
- 1 ripe tomato
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- to taste flaky sea salt
Method
- Cut the baguette into four pieces and split each lengthways.
- Rub the cut faces lightly with garlic.
- Grate the tomato and spread the pulp over the bread, then drizzle with olive oil and salt.
- Layer the jamon serrano evenly across the bottom halves.
- Close the sandwiches and press gently.
- Serve or wrap for a packed lunch.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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