Pork loin and fried pepper baguette (bocadillo de lomo con pimientos)
An everyday Spanish supper: half a crusty baguette filled with thin, quickly griddled slices of pork loin and soft fried green peppers, drizzled with the oil from the peppers. Bocadillos are also filled with Spanish omelette, ham or fried squid, and in Andalusia there's the serranito, with cured ham.
- 20 minTime
- 18 minHands-on
- 4Portions
- ≈ €1.70per portion
- 640kcal per portion
Ingredients for 4 portions
- 6Italian green peppers
- 3 tbspOlive oil, for the peppers
- to tasteSalt
- 500 gBread, 2 baguettes
- 500 gBoneless pork loin, in thin slices
- 1 tbspOlive oil, for the griddle
Method
- Wash the peppers, remove the stalks and seeds and cut them into wide strips.
- Heat the oil in a frying pan over a medium heat and fry the peppers with a little salt for 12 minutes, stirring now and then, until soft and lightly browned.
- Meanwhile, cut each baguette in two and split the pieces lengthways.
- Pat the pork slices dry with kitchen paper and season with salt.
- Heat a griddle or frying pan over a high heat with the oil. Cook the pork in batches for about 1 minute a side, until golden but still juicy.
- Fill the bread with the pork and peppers and drizzle over a little of the oil from the pepper pan.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
