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Okay, this is a bit of a joke recipe for the rest of the world, but when you’re in Spain, you get to inevitably understand that the Spanish don’t joke around with their bocadillos – they’re an important part of their everyday diet and, especially for Valencianos – a way to travel between many tastes of the region. Did you know that Valencia has a cafe where you can get a near infinite variations of bocadillos, including ones with seafood, potatoes, eggs and so many more? When you’re in town, go here!

Okay, but let’s start with the most simple, yet very satisfying one. Where it all began…


  • 1 small baguette / in Spain you would use a bocadillo (about 25-30 cm long)
  • 2 slices of cured ham (such as jamón Serrano or jamón Ibérico), about 30 grams
  • 1 ripe tomato, blended into a spread
  • Olive oil, to taste
  • Salt, to taste
  • Optional: a clove of garlic, peeled


  • Slice the bocadillo lengthwise without cutting all the way through, so it opens like a book.
  • Optionally, rub the inside of the bread lightly with a clove of garlic for added flavor.
  • Drizzle a bit of olive oil over the inside of the bocadillo.
  • Spread the blended tomato over one side of the bocadillo. Sprinkle with a pinch of salt.
  • Place the slices of cured ham (jamón Serrano or jamón Ibérico) on top of the tomato spread.
  • Close the bocadillo and press down lightly to compact the sandwich a bit.
  • You can toast the bocadillo if desired for a warm, crunchy texture. But it’s rarely done in Spain.


Kids can help by spreading the blended tomato and olive oil on the baguette, and by placing the ham slices.


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