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Spanish-Style Pork loin Sandwich (Bocadillo de lomo)

Written By: Byron | May 9, 2023
A pork loin sandwich is loaded with some cheese slices and tomato.

Bocadillo de lomo (also called a ‘bocata de lomo‘) is a Spanish-style sandwich made with pork tenderloin fillets, Spanish cheese, and some fresh tomato. The bocadillo is traditionally served up on a baguette, called a ‘barra’ in Spain, and the pork is cooked a la plancha – meaning that it’s grilled to perfection. 

The bread is sliced lengthways and can be toasted or untoasted, and either way, will be treated to some grated tomato gently rubbed into the bread to add to the flavor. A drizzle of good-quality Spanish olive oil also softens the bread and a delicate pinch of salt brings up all of the flavors in one of Spain’s most celebrated bocadillos.

Budget-Friendly Recipe | Meat & Poultry Recipe | One-Pot | Easy Recipe | Main Meal Recipe | Lunch Recipe | High Fiber | Midweek Dinner | Made in 10 Mins

Serving:

Makes 2 sandwiches

Ready in:

10 mins

Skill level:

Easy

Serve with:

Potato chips or fries

ingredients for making a pork loin sandwich are laid out on a kitchen table.

Ingredients you’ll need 

(makes 2 sandwiches)

    • 1 freshly baked baguette
    • 6oz (170g) pork tenderloin fillets, cut around 1/8th inch thick
    • 3.5oz (100g) Spanish cheese (Manchego or Ovejo Cabra) sliced thin
    • 1 ripe tomato, skin removed and grated
    • 1 tomato, sliced.
    • 1 teaspoon of  extra virgin olive oil

    Equipment needed

    • 1 pan, skillet, or grill, for frying the tenderloin.
    • 1 large serrated bread knife

     Watch step-by-step recipe video

    If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

    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. 
    a large piece of cheese sits beside some tomatoes and slices of pork tenderloin.

    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

    Serving size: 200g
    Servings: 3
    Amount per serving  
    Calories 564
    % Daily Value*
    Total Fat 17.4g 22%
    Saturated Fat 9.9g 50%
    Cholesterol 85mg 28%
    Sodium 1321mg 57%
    Total Carbohydrate 63.4g 23%
    Dietary Fiber 2.7g 10%
    Total Sugars 1.6g  
    Protein 37.7g  
    Vitamin D 0mcg 0%
    Calcium 356mg 27%
    Iron 2mg 11%
    Potassium 144mg 3%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

     

    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.

    A pork loin bocadillo sits on a chopping board beside some ripe tomatoes

    Spanish-Style Pork loin Sandwich (Bocadillo de lomo)

    Byron
    Bocadillo de lomo (also called a bocata de lomo) is a Spanish-style sandwich made with pork tenderloin fillets, Spanish cheese, and some fresh tomato. The bocadillo is traditionally served up on a baguette, called a ‘barra’ in Spain, and the pork is cooked a la plancha - meaning that it's grilled to perfection.
    5 from 1 vote
    Prep Time 3 minutes
    Cook Time 7 minutes
    Total Time 10 minutes
    Course dinner, easy lunch, sandwich, Snack
    Cuisine American, Authentic Spanish recipe, Mediterranean, Spain
    Servings 2 sandwiches
    Calories 564 kcal

    Equipment

    • 1 pan, skillet, or grill, for frying the tenderloin.
    • 1 large serrated bread knife

    Ingredients

    • 1 freshly baked baguette
    • 6 oz 170g pork tenderloin fillets, cut around 1/8th inch thick
    • 3.5 oz 100g Spanish cheese (Manchego or Ovejo Cabra) sliced thin
    • 1 ripe tomato skin removed and grated
    • 1 tomato sliced.
    • 1 teaspoon of extra virgin olive oil

    Instructions
     

    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.
      6 oz 170g pork tenderloin fillets, cut around 1/8th inch thick, 1 teaspoon of extra virgin olive oil
      2 pork tenderloins cook in a frying pan.

    Step 2 - Prepare baguette

    • Slice your baguette into 8-inch long portions, then slice each portion lengthways.
      1 freshly baked baguette
      A baguette is sliced in half and into 8-inch portions.
    • 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.
      1 ripe tomato
      breadd is drizzled with olive oil and lightly covered 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.
      3.5 oz 100g Spanish cheese (Manchego or Ovejo Cabra) sliced thin, 1 tomato
      A pork loin bocadillo sits on a chopping board beside some ripe tomatoes

    Video

    Keyword 10-minute recipe, Bocadillo, Easy Dinner ideas, Lunch, pork, sandwich, tenderloin

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