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Bocadillo of Secreto Iberico, Roast Apple Puree and Blue Cheese Sauce

4 people
Easy

Prep time
20 mins

Cook time
30 mins

Total time
50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g Secreto Ibérico
1 tbsp extra virgin olive oil
Sea salt
4 individual brioche rolls
25g unsalted butter, for toasting
For the roast apple purée:
3 eating apples
25g unsalted butter
1 tbsp soft brown sugar
1 tbsp cider vinegar
Sea salt
For the blue cheese sauce:
150ml double cream
100g Spanish blue cheese, such as Valdeón
½ tsp Dijon mustard
Freshly ground black pepper

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Introduction

This indulgent bocadillo brings together some seriously bold Spanish flavours. Secreto Ibérico is one of the most prized cuts from the Ibérico pig, beautifully marbled with fat that melts during cooking to produce incredibly juicy and flavoursome meat.

We pair the grilled Secreto Ibérico with a sweet roast apple purée and a rich, tangy Spanish blue cheese sauce. Served in toasted brioche, the combination of smoky pork, sweet apple and punchy blue cheese makes this a proper showstopper of a sandwich.

Method

Preheat the oven to 190°C/170°C fan. Peel and core the apples, cut into chunks and place in a small roasting dish with the butter and brown sugar. Roast for 20–25 minutes until completely soft and lightly caramelised. Blend with the cider vinegar and a pinch of sea salt until smooth, then keep warm. For the blue cheese sauce, gently heat the double cream in a small saucepan, crumble in the blue cheese and add the Dijon mustard. Stir over a low heat until the cheese has melted and the sauce is smooth and creamy. Finish with black pepper and set aside.
Remove the Secreto from the fridge 20 minutes before cooking and season generously with sea salt. Heat a large frying pan or plancha until smoking hot. Add a little olive oil and cook the Secreto for approximately 3–4 minutes on each side, depending on thickness, until deeply caramelised on the outside and cooked through while remaining juicy. Rest for 5 minutes before slicing across the grain into generous strips.
Toast the brioche rolls and lightly butter both sides. Spoon a generous layer of warm roast apple purée onto the bottom half of each roll, followed by the sliced Secreto Ibérico. Drizzle generously with the warm blue cheese sauce, close the bocadillos and serve immediately.