Chistorra Bocadillo

Chistorra Bocadillo

Recipes with Chistorra

Pan-fried chistorra in crusty Spanish bread with roasted red peppers and garlic aioli. A hearty Navarrese sandwich that is perfect any time of day.

Prep Time

15 min

Cook Time

10 min

Servings

4

Difficulty

Easy

Ingredients

  • 400g chistorra
  • 4 crusty bread rolls or 1 large baguette, cut into portions
  • 2 roasted red peppers (pimientos del piquillo), sliced
  • 4 tbsp aioli (garlic mayonnaise)
  • 1 tbsp olive oil
  • Handful of arugula (optional)
  • Flaky sea salt

Steps

1

Coil the chistorra in a skillet with a thin film of olive oil over medium heat. Cook for 3-4 minutes per side until the casing is crispy and caramelized. Cut into lengths that fit your bread.

2

Slice the bread rolls open. If they are not already crusty, toast them lightly cut-side down in the pan with the chistorra drippings for extra flavor.

3

Spread a generous layer of aioli on both cut sides of the bread. The garlic in the aioli amplifies the garlic notes in the chistorra.

4

Layer the roasted red pepper strips on the bottom half of the bread. Place the chistorra pieces on top of the peppers. Add a few arugula leaves if desired for a peppery fresh note.

5

Press the top of the bread down firmly -- a proper bocadillo should be pressed so the flavors meld. Cut in half at an angle and serve immediately.

Tips

For the best bocadillo experience, use bread that has a very crispy crust but a soft, airy interior. The contrast of textures is essential. In Pamplona, this is the go-to fuel during San Fermin -- portable, satisfying, and one-handed eating.