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Bocadillo Serranito

Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 1337kcal

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
US Customary - Metric

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