San Jacobo Recipe, a traditional ham and cheese delicacy

The San Jacobo is an appetizing “book” with ham and cheese inside; after being coated in flour, egg and bread crumbs. It can also be prepared with pork fillets or Serrano ham, although the traditional is with regular ham.

Many people confuse it with the French cordon bleu, but it is said that its origin comes from the Way to Santiago itself. According to La Cocina Masónica by José Juan Iglesias del Castillo, its name comes from the inns along the Way where it was the luxury dish given to pilgrims who had made a heroic achievement. Something that every hungry person dreams of eating to recover their strength.

The best thing about it is that it is a very simple and easy to prepare recipe. It also has the advantage that children love it. Shall we start?

Ingredients for the San Jacobo Recipe (8 units):

• 8 slices of regular ham or 16 if square slices
• 8 slices of melting cheese
• 2 eggs
• 1 plate with wheat flour
• 1 plate with bread crumbs
• Olive oil

How to Make It:

1. Take a slice of ham and cut it in half. Place a slice of cheese on one of the halves and cover it with the remaining half of the ham. If your ham slices are square, use two on top and two on the bottom and put the cheese in between.
2. Repeat the previous step until you have your San Jacobos ready.
3. Heat the oil in a frying pan.
4. In the meantime, roll each San Jacobo through the flour. It is important that this is the first step of the batter and that you impregnate them well with flour, as this is what will make the egg stick well afterwards.
5. Beat the eggs with a pinch of salt. Dip each already floured San Jacobo into the egg, so that it is well soaked on both sides.
6. Last step for the batter: dip them in the breadcrumbs, insisting on the edges so that they are well sealed.
7. When the oil is sufficiently hot, fry the San Jacobos on both sides. Be careful because they brown quickly.
8. When they reach the colour you like, take them out of the pan and leave them on kitchen paper to absorb the excess oil. Enjoy!