Ingredients
Cucumber Water
- 8 slices Cucumber
- 24 oz Water
- Ice cubes
Tomato Soup
- 1 TBSP Extra-virgin olive oil plus more for drizzling
- 1 TBSP Butter
- 1/4 cup Onion roughly chopped
- 2 cloves Garlic minced
- 1 cup Chicken broth
- 1/2 cup Crushed tomatoes
- 1/2 cup Canned diced tomato
- 1/4 tsp Italian seasoning
- 1/3 TBSP Sugar
- 1/3 cup Heavy cream
Seasoning
- Salt to taste
- Black pepper to taste
Bocadillo Serranito
- Extra-virgin olive oil for sautéing
- Black pepper to taste
- 2 cloves Garlic minced
- 2 Sub rolls or Spanish style bread
- 4 slices Serrano ham
- 6 oz Pork tenderloin thinly sliced
- 1/2 cup Green bell pepper sliced
- Salt to taste
Instructions
- Prepare the ingredients per instructions above.
- For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes. Then add the garlic and saute 30 seconds longer.
- Add the broth, crushed tomato, diced tomato, and italian seasoning. Bring to a simmer for about 15 minutes. Add the sugar to taste. Then stir in cream. Season with salt and pepper to taste. Simmer for 5 more minutes. Remove from the heat.
- Preheat the oven to 350℉ (176℃).
- Heat olive oil in a pan over medium heat. Add the sliced green peppers and minced garlic. Sauté until peppers are tender, about 5 minutes. Remove from the pan and set aside.
- Cook the Pork: In the same pan, add a bit more olive oil if needed. Season the pork slices with salt and pepper. Cook the pork loin slices until browned on both sides, about 3 minutes per side. Remove from the pan and set aside.
- Warm the rolls in the oven for 2 to 3 minutes.
- Assemble the Bocadillo: Layer the rolls with pork, serrano ham, and sautéed green peppers.
- Serve: Slice the bocadillo in half. Serve immediately, and enjoy with tomato soup and cucumber water!
Nutrition
Calories: 1337kcal | Carbohydrates: 104g | Protein: 74g | Fat: 72g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 2970mg | Potassium: 1697mg | Fiber: 9g | Sugar: 29g | Vitamin A: 2251IU | Vitamin C: 91mg | Calcium: 242mg | Iron: 28mg
Bocadillo Serranito
Ingredients
Cucumber Water
- 8 slices Cucumber
- 24 oz Water
- Ice cubes
Tomato Soup
- 1 TBSP Extra-virgin olive oil plus more for drizzling
- 1 TBSP Butter
- 1/4 cup Onion roughly chopped
- 2 cloves Garlic minced
- 1 cup Chicken broth
- 1/2 cup Crushed tomatoes
- 1/2 cup Canned diced tomato
- 1/4 tsp Italian seasoning
- 1/3 TBSP Sugar
- 1/3 cup Heavy cream
Seasoning
- Salt to taste
- Black pepper to taste
Bocadillo Serranito
- Extra-virgin olive oil for sautéing
- Black pepper to taste
- 2 cloves Garlic minced
- 2 Sub rolls or Spanish style bread
- 4 slices Serrano ham
- 6 oz Pork tenderloin thinly sliced
- 1/2 cup Green bell pepper sliced
- Salt to taste
Instructions
- Prepare the ingredients per instructions above.
- For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
- Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes. Then add the garlic and saute 30 seconds longer.
- Add the broth, crushed tomato, diced tomato, and italian seasoning. Bring to a simmer for about 15 minutes. Add the sugar to taste. Then stir in cream. Season with salt and pepper to taste. Simmer for 5 more minutes. Remove from the heat.
- Preheat the oven to 350℉ (176℃).
- Heat olive oil in a pan over medium heat. Add the sliced green peppers and minced garlic. Sauté until peppers are tender, about 5 minutes. Remove from the pan and set aside.
- Cook the Pork: In the same pan, add a bit more olive oil if needed. Season the pork slices with salt and pepper. Cook the pork loin slices until browned on both sides, about 3 minutes per side. Remove from the pan and set aside.
- Warm the rolls in the oven for 2 to 3 minutes.
- Assemble the Bocadillo: Layer the rolls with pork, serrano ham, and sautéed green peppers.
- Serve: Slice the bocadillo in half. Serve immediately, and enjoy with tomato soup and cucumber water!
Nutrition
Calories: 1337kcalCarbohydrates: 104gProtein: 74gFat: 72gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 265mgSodium: 2970mgPotassium: 1697mgFiber: 9gSugar: 29gVitamin A: 2251IUVitamin C: 91mgCalcium: 242mgIron: 28mg
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