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Bocadillo de Lomo con Queso y Pimientos

2 people
Easy

Prep time
10 mins

Cook time
5 mins

Total time
15 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

300g secreto ibérico
1 tbsp of olive oil for frying
Sea salt and black pepper to taste
2 mini ciabatta rolls, cut in half lengthways
Unsalted butter, softened
100g cured Manchego cheese
For the confit piquillo peppers:
1 large garlic clove, finely sliced
2 tbsp extra virgin olive oil
100g tinned whole piquillo peppers
Salt and a pinch of caster sugar

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Introduction

This is a traditional Spanish bocadillo that uses thin slices of grilled pork loin served with melted cheese and red peppers. In my version of Bocadillo de Lomo, I have substituted the pork loin with delicious secreto ibérico pork and used cured Manchego cheese for a punchier flavour that works well with the sweet confit piquillo peppers.

Method

For the confit piquillo peppers, heat the oil in a medium sized pan, add the garlic slices and lightly brown on both sides. Add the piquillo peppers, reduce the heat and season with salt and sugar. Allow to confit for 20 minutes on a low heat.
Take the secreto ibérico pork out of the fridge 30 minutes before cooking. Season with salt and pepper on both sides. Pre-heat your oven grill.
Heat a medium size frying pan with some oil until smoky hot, sear the secreto ibérico pork for 2 minutes on each side. Place the cheese slices on top of the pork and place under the hot grill until melted.
Lightly toast the ciabatta slices before buttering them.
Spoon the confit piquillo peppers on the base side of the ciabatta rolls, top with the secreto ibérico pork with melted Manchego. Close the bocadillo and serve with a cold beer.

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