Guille's Reinvented Bocadillos
Guille's Reinvented Bocadillos
Ingredients
For the Bocadillos
- 2 baguette, about 12-inch long each, cut in half crosswise
- 8 slices serrano ham, thinly sliced
- 4 ounces manchego cheese, thinly sliced
- 4 ounces chorizo, thinly sliced, Spanish dry-cured
- 1/2 cup roasted red peppers, drained and sliced
- 2 hard-boiled eggs, sliced
- 5 ounces canned tuna, in olive oil, drained
- 4 leaves romaine lettuce
- 1 tomato, sliced
For the Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Tomato Rub
- 1 ripe tomato, halved
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Instructions
- 1
Prepare the aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and black pepper until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the tomato rub: Cut the ripe tomato in half. Grate the tomato halves over a bowl, discarding the skin. Stir in the extra virgin olive oil and salt. Set aside.
⏱️ 5 min
- 3
Preheat a grill pan or a large skillet over medium heat. Slice each baguette piece lengthwise, being careful not to cut all the way through, creating a pocket. Lightly toast the cut sides of the baguette pieces on the grill pan for 2-3 minutes, until golden and slightly crispy.
⏱️ 5 min
- 4
Assemble the Bocadillo #1 (Serrano Ham & Manchego): Spread a generous amount of the tomato rub on the inside of two toasted baguette halves. Layer with serrano ham and manchego cheese. Close the sandwich.
⏱️ 5 min
- 5
Assemble the Bocadillo #2 (Chorizo & Roasted Red Pepper): Spread a generous amount of the aioli on the inside of two toasted baguette halves. Layer with chorizo and roasted red peppers. Close the sandwich.
⏱️ 5 min
- 6
Assemble the Bocadillo #3 (Tuna, Egg & Lettuce): Spread a generous amount of the aioli on the inside of two toasted baguette halves. Layer with drained canned tuna, sliced hard-boiled eggs, and romaine lettuce leaves. Close the sandwich.
⏱️ 5 min
- 7
Assemble the Bocadillo #4 (Classic Tomato & Ham): Spread a generous amount of the tomato rub on the inside of two toasted baguette halves. Layer with fresh tomato slices and serrano ham. Close the sandwich.
⏱️ 5 min
- 8
Serve the reinvented bocadillos immediately, perhaps with a side of olives or a simple salad.
Kitchen Tools
Nutrition Facts (per serving)
Guille's Reinvented Bocadillos
For the Bocadillos
- 2 baguette, about 12-inch long each, cut in half crosswise
- 8 slices serrano ham, thinly sliced
- 4 ounces manchego cheese, thinly sliced
- 4 ounces chorizo, thinly sliced, Spanish dry-cured
- 1/2 cup roasted red peppers, drained and sliced
- 2 hard-boiled eggs, sliced
- 5 ounces canned tuna, in olive oil, drained
- 4 leaves romaine lettuce
- 1 tomato, sliced
For the Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Tomato Rub
- 1 ripe tomato, halved
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Instructions
- 1
Prepare the aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and black pepper until well combined. Set aside.
⏱️ 5 min - 2
Prepare the tomato rub: Cut the ripe tomato in half. Grate the tomato halves over a bowl, discarding the skin. Stir in the extra virgin olive oil and salt. Set aside.
⏱️ 5 min - 3
Preheat a grill pan or a large skillet over medium heat. Slice each baguette piece lengthwise, being careful not to cut all the way through, creating a pocket. Lightly toast the cut sides of the baguette pieces on the grill pan for 2-3 minutes, until golden and slightly crispy.
⏱️ 5 min - 4
Assemble the Bocadillo #1 (Serrano Ham & Manchego): Spread a generous amount of the tomato rub on the inside of two toasted baguette halves. Layer with serrano ham and manchego cheese. Close the sandwich.
⏱️ 5 min - 5
Assemble the Bocadillo #2 (Chorizo & Roasted Red Pepper): Spread a generous amount of the aioli on the inside of two toasted baguette halves. Layer with chorizo and roasted red peppers. Close the sandwich.
⏱️ 5 min - 6
Assemble the Bocadillo #3 (Tuna, Egg & Lettuce): Spread a generous amount of the aioli on the inside of two toasted baguette halves. Layer with drained canned tuna, sliced hard-boiled eggs, and romaine lettuce leaves. Close the sandwich.
⏱️ 5 min - 7
Assemble the Bocadillo #4 (Classic Tomato & Ham): Spread a generous amount of the tomato rub on the inside of two toasted baguette halves. Layer with fresh tomato slices and serrano ham. Close the sandwich.
⏱️ 5 min - 8
Serve the reinvented bocadillos immediately, perhaps with a side of olives or a simple salad.