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    Bocadillo de Lomo con Queso y Pimientos

    • Serves 2 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    5 mins
    Total time
    15 mins
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    • 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


    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.


    1. 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.
    2. 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.
    3. 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.
    4. Lightly toast the ciabatta slices before buttering them.
    5. 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.

      Shop Ingredients

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