Bocadillo Serranito Recipe, the typical sandwich of Andalusia

The Serranito is a typical sandwich of Andalusian cuisine, especially that of Seville. It is believed to have originated in some bars in the neighbourhoods of Cerro del Águila and Juan XII in 1970, but it was a decade later when José Luis Cabeza Hernández patented the name Serranito and opened a restaurant in Seville with the same name. Thus, it became its signature tapa and its success caused it to spread to the rest of the provinces of Andalusia.

This famous “sandwich of the south” owes its recognition to an infallible combination: pork loin, Serrano ham and fried green pepper, plus French fries as a side dish. It can also be completed with chicken and tomato slices, French omelette, aioli, mojo… A quick lunch or dinner that, accompanied with French fries, becomes the perfect option.

Serranito with fries. | Shutterstock

Ingredients for the Serranito:

2 thin slices of pork loin
2 slices of Serrano ham
1 Italian green pepper
Half a tomato
Bread (viena andaluza or mollete bread)
Olive oil
Salt
French fries

How to make the Serranito:

Wash the peppers and dry them well to then fry them. In a frying pan with plenty of oil, fry them whole and let them cook until they are toasted, turning them when necessary. When they are done, leave them on kitchen paper and sprinkle with a little salt.
While the peppers are cooking, you can use the time to make the fries that will serve as a garnish for your serranito.
Put the pork loin on the griddle with a little oil and add a little salt. Fry them until golden brown. Meanwhile, remove the stems and seeds from the peppers, which have already cooled. Also use the time to cut the tomato into slices.
Once all the ingredients are ready, it is time to assemble the serranito. Cut the bread into two halves and place the tomato on the bottom. Then add the loin, the green pepper and the serrano ham, although you can do it in any order you prefer. Serve your sandwich with the fries and enjoy this delicious Andalusian recipe before it cools down.