Spain’s Most Delicious Sandwich | Serranito Recipe
Today we make Spain’s most delicious sandwich! The serranito! It’s from Seville and in a land where sandwiches often only have one or two things in them - this guy is seriously complex, juicy and down-right soul-satisfying. So venga, let’s go! ????
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THE RECIPE ????
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INGREDIENTS
*Makes one big sandwich
1 x baguette or bun
1 x tomato
2 - 4 x slices of fresh pork loin (depending on how serious you want the sandwich to be)
2 x 4 slices of jamón or prosciutto (or you could use bacon)
1 green Italian pepper
FOR THE ALIOLI (you could use mayo instead if you don’t want to make it)
1 egg
1 clove garlic
Olive oil
* To make the alioli, slice the garlic and drop it into a food processor. Break the egg in as well, plus a little bit of olive oil. Then slowly blend until the mixture has emulsified (become a white creamy substance). Then keep blending and pouring in olive oil to increase the quantity (and balance out the garlic flavour).
PROCESS
1. Slice the pepper into stripes, taking out the seeds
2. Start frying them on a low heat (they’ll be there about 15 minutes) - keep an eye on them, turn them as needed. You want them soft, sweet and with a little bit of char
3. While they’re frying, make the alioli (see below)
4. When the peppers are done, take them out, lay them on a plate with paper towel and salt them and set them aside
5. Toast the bread (you can do this in the same fry pan)
6. Once the bread is toasted, get ready to fry the pork loin. Turn the heat up high, and when the pan is practically smoking, drop the pork in. Salt it
7. Smother the bread on both sides with the alioli (or mayo)
7. After about 45 seconds, turn the pork loin. Drop the ham on top to make crack ham! (IF you want it to be especially cracky, you can flip the loin again so it fries about 30 second with the ham-covered said against the pan. But be careful not to overcook the pork loin otherwise it’ll get dry.
8. Remove the pork loin and drop it onto the bread
9. Put the tomato slices on top
10. Then put the pepper slices on top of that.
11. EAT!
WHO ARE WE? ????
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them ????????
Vegan Tahini and Onion Sandwich
You will need:
Bread
tahini
onions
tofurkey deli slices
garlic powder
Lol opps forgot to cut off the opening scene where i was clearing the dirty dishes off the sides of the counter top. I need to do my dishes, i will do them tonight before making tacos. I really wish I had a dishwasher though because that is probably my least favorite household chore that is never ending. :(
6 Tasty Sandwiches from Jacques Pepin | Today's Gourmet | KQED
If you've graduated from grilled cheese and you're looking for a sandwich glow-up, you've come to the right place. Jacques Pepin kicks off this episode of Today's Gourmet by teaching us how to make our own bread (1:00) for a crusty and delightful open-face sandwich made with tomato, olives, cilantro, olive oil, and parmesan (7:05). Next you'll learn how to make your own sun dried tomatoes (10:17) to use in Jacques' eggplant sandwich (12:57). Then Jacques recreates his friend James Beard's signature onion sandwich (15:47), a round sandwich with basted edges rolled in a chopped parsley mixture.
Jacques' pan bagnat is the Godzilla of sandwiches (18:04) using an entire loaf of bread and layered with tomato, green pepper, olives, basil, anchovy, garlic, cucumber, onion, and cracked pepper. Pan bagnat means bathed bread and this sandwich is finished by being wrapped, pressed, and stored in the fridge overnight to marinate in its juices.
The episode wraps up with a salmon and hot pepper sandwich (22:39) and a sweet jam sandwich served on pound cake and cut into cute shapes that kids will love. (23:06)
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 20, 1991. Sandwiches
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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Food Wishes Recipes - Peach Brulee Burrata Bruschetta Recipe - Peach Burrata Bruschetta
Learn How to make a Peach Brulee Burrata Bruschetta Recipe! Visit to get more info, and watch over 400 free video recipes. Enjoy this Peach Brulee Burrata Bruschetta Recipe!
Ina Garten's Ultimate Tuna Melts | Barefoot Contessa | Food Network
Ina turns the volume way up on these creamy tuna sandwiches with dill, anchovy paste and Swiss cheese!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Tuna Melts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings
Ingredients
2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann’s
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens
Directions
In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
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Ina Garten's Ultimate Tuna Melts | Barefoot Contessa | Food Network
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