Bocadillo de Chorizo

Bocadillo de Chorizo

Recipes with Chorizo

The simplest and most eaten chorizo preparation in Spain: cured chorizo sliced onto a crusty baguette. No condiments, no lettuce, no nonsense. The bread should be fresh enough to have a shattering crust and soft interior. The chorizo does all the work.

Prep Time

3 min

Cook Time

0 min

Servings

1

Difficulty

Easy

Ingredients

  • 1 section of crusty baguette or barra de pan (about 20cm)
  • 80-100g cured chorizo, sliced thin

Steps

1

Split the bread lengthwise. If the crust is too hard, press down gently to crack it without flattening the crumb.

2

Layer the chorizo slices, overlapping, on the bottom half. Close the sandwich.

3

Eat. That is the recipe.

Tips

The bread matters more than you think. A stale or soft baguette produces a bad bocadillo. Buy fresh bread. Use a well-cured chorizo that is firm enough to slice thin without crumbling. Some people drizzle olive oil on the bread. That is acceptable.