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How to make a bocadillo de lomo

 Good news! This is a very easy recipe to make and comes together in around 10 minutes. Follow the instructions below to make the perfect bocadillo de lomo:

Step 1 – Cook Tenderloin fillets

• Heat the olive oil in a pan on high heat. 
• Once hot, add the pork tenderloins and cook on high for 3 minutes before turning. Season to taste with some salt.

Step 2 – Prepare baguette 

• Slice your baguette into 8-inch long portions, then slice each portion lengthways.
• Brush the insides of the baguette lightly with olive oil and season with a little salt (to taste).
• Use a small spoon to cover the insides of the baguette lightly with grated tomato.

Step 3 – Build sandwich

• Add the cooked pork fillet, some slices of manchego cheese, followed by some sliced tomato. Serve while still hot. 

What to serve with the bocadillo de lomo

In Spain, the bocadillo de lomo is typically eaten for lunch or dinner, although it can also be enjoyed as a filling snack at any time of the day. Traditionally, the bocadillo is considered a working lunch and many Spaniards will prepare their bocadillos at home and take them to work to enjoy the sandwich later in the day. 

Hot or cold bocadillos can be purchased at almost any cafe, bar, or restaurant and will be accompanied with potato chips and a glass of wine or small beer (caña) on the side.

Ingredient substitutions

Typically, Spanish bocadillos will not have a lot of sauces added and will rely on a little grated tomato and some good-quality olive oil to moisten the baguette. Some mild mustard works well on a pork tenderloin sandwich, as does a little mayonnaise. 

The pork sandwich is quite salty and savory so adding some thinly sliced apple (or apple sauce) also adds a new flavor profile. 

Salads such as lettuce, sliced cucumber, or even pickles work well if you’re looking to add a little green to your pork sandwich.

Nutrition facts

Best oil to use on your bocadillo

When it comes to olive oil production, there’s no better place than Spain. It’s a staple in the healthy Mediterranean diet, and Spain produces the most olive oil in the world. For many years now, Spain has been the leading exporter of excellent quality olive oil, including the star of the show, extra virgin olive oil. 

Like many Spanish kitchens, we at Spanish Radish HQ use good quality extra virgin olive oil extensively in our day-to-day cooking. We use it for frying, drizzle it on salads or bread, or use it in baking as a substitute for butter. The reason? Not only does EVOO taste amazing, it’s really (really) good for you! 

Olive oil is high in antioxidants, especially EVOO. Antioxidants are known to help prevent or treat many chronic diseases. Olive oil also contains minerals like potassium, calcium, and iron, and vitamins E and K.

FAQs and Cooking Tips

How long does it take to make this pork loin bocadillo recipe?

• Prep time: 3 minutes
• Cook time: 7 minutes
• Total time: 10 minutes

Best bread to use when making a Spanish-style sandwich?

In Spain, bocadillos are typically made with a baguette (called a barra) and cut into 8-inch portions. Use crunchy white bread that can be lightly toasted if required. Ciabatta also works well. 

Are bocadillos typically served hot or cold?

This depends on the filling. Bocadillo de lomo can be served hot or cold, but we feel it’s best served hot as the flavors of the grilled pork loin really stand out when freshly cooked and still hot.

What to serve with a Spanish bocadillo?

Serve your bocadillo with some freshly cooked french fries, or plain potato chips.