Bocadillo Recipe
iberico jamon. 12 month manchego. baguette. smoked olive oil
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Ingredients
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Sandwich
Method
Sandwich
Prepare bread
Preheat a broiler or grill pan to medium-high if toasting. Using a serrated knife, split the baguette lengthwise into two even halves. If the baguette is very fresh and soft, you may hollow out a small channel in the interior crumb to make room for fillings and prevent tearing.
Toast (optional)
Lightly brush the cut faces of the baguette with 1 tablespoon smoked olive oil. Place under the broiler or on a hot grill pan for 1–2 minutes per side, watching carefully, until edges are lightly golden and crisp. Remove and let cool slightly. Toasting helps prevent sogginess and adds flavor.
Spread butter
Evenly spread the softened butter over the cut faces of the bread (about 1 tablespoon total). The butter provides richness and a barrier for moisture. If you skipped toasting, you can warm the butter slightly so it spreads easily.
Assemble cheese layer
Lay the thin slices of 12-month Manchego evenly on the bottom half of the baguette, overlapping slightly to cover the surface (use all or most of the 100 g). This creates a savory, slightly nutty foundation.
Add Jamón ibérico
Drape the 120 g of thinly sliced Jamón ibérico over the Manchego in loose folds so it layers without compressing. Folding the ham adds texture and visual appeal.
Optional additions
If using, distribute the arugula (30 g) lightly over the ham and add thin slices of ripe tomato evenly. Season the tomato with a light pinch of salt and a grind of black pepper if desired.
Finish with smoked olive oil and pepper
Drizzle the remaining 1 tablespoon of smoked olive oil evenly over the top half of the baguette interior or directly over the fillings. Grind the 1 teaspoon of fresh cracked black pepper across the filling to taste. The smoked olive oil should be used sparingly to complement the jamón without overpowering it.
Close and rest
Close the sandwich, press lightly to compact the filling, and let rest for 2–3 minutes so flavors meld. If making ahead, wrap tightly in parchment and refrigerate up to 2 hours (bring to room temperature before serving).
Portion and serve
Using a serrated knife, cut the bocadillo into 6 equal portions (about 3–4 cm/1–1.5 in each) for tapas service. Serve immediately on a platter so guests can pick pieces. For a slightly warm presentation, warm the assembled bocadillo in a preheated 175°C (350°F) oven for 3–4 minutes, just until cheese softens slightly, then slice and serve.