February 23, 2011

Bocadillo de Tomate y Jamon

While visiting Barcelona, Spain last fall, we ate our fair share of paella, tapas, and the most revelatory for me, bocadillos. Although directly translated to English bocadillo means sandwich, they are far from the average. Every morning we would get lost(the best way to explore a new city btw) and on the way, find nearly every cafe serving bocadillos con tortillas(basically a potato fritatta), jamon(Spanish Serrano ham), or tomate.

How could something so simple be so perfect? The difference is they're only made with a baguette type bread and the tomato is rubbed into the bread rather than sliced leaving a beautifully pink acidic-sweet taste lingering on it's surface. I like to toast the bread first so it's easier to rub the tomato on the crunchy surface. A drizzle of extra virgin olive oil and a sprinkling of salt and pepper complete this delicious Spanish sandwich. If you're looking for more protein, it's easiest to find prosciutto rather than Serrano but if you can get your hands on some, it's completely worth it!

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