Bocadillo de Jamon Serrano
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 8 min · dairy-free
415 cal
20g protein
50g carbs
15g fat
per serving · estimated
Ingredients
- 1 large crusty baguette
- 4 oz thinly sliced jamon serrano
- 1 ripe tomato
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- to taste flaky sea salt
Method (tap to check — screen stays awake)
- Cut the baguette into four pieces and split each lengthwise.
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.