The Perfect Bocadillo de Jamón Serrano (Spanish Serrano Ham Baguette) | Jan's Kitchen | Jan Tom Yam

Slice the baguette into 4 equal pieces.

Cut each piece in half lengthwise without cutting all the way through.

Drizzle olive oil on the cut sides of the baguette.

Toast the baguette halves in a skillet over medium heat until golden, about 2-3 minutes.

Peel and halve the garlic clove.

Rub the cut side of the toasted baguette with the garlic clove for flavor.

Spread a thin layer of tomato pulp on each half of the baguette.

Season the tomato with salt and pepper to taste.

Layer slices of jamón serrano generously on top of the tomato.

Add fresh basil leaves and arugula for garnish.

Close the sandwich and press down gently.

Slice the bocadillo in half for easier handling.

Serve immediately, optionally with a side of olives.

Spice Level:

Allergens