VALENCIA PART 2: CHIVITO BOCADILLO
Author: 
Recipe type: Lunch
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
This hearty sandwich is perfect for lunch on it's own or with a side of Patatas Bravas.
What You'll Need
  • 25g Iceberg Lettuce
  • Olive Oil for frying
  • 2 Large Eggs
  • 2 Rashers Unsmoked Bacon
  • 3 Slices Pork Loin
  • Pinch of Salt
  • 1 ½ Thick Slices of Beef Tomatoes
  • 1½ Slices of Cheese, cut in half diagonally
  • 1 Small Baguette
  • Garlic Mayonnaise, to taste
  • Cocktail Sticks (optional)
How to Make It
  1. Thinly slice the lettuce with a mandoline and set aside.
  2. Heat a little oil in a frying pan and fry the eggs and bacon. Set aside on a plate and cover with tin foil.
  3. Heat a little more olive oil and fry the pork loin. Set aside and cover with tin foil.
  4. Wipe the pan clean with some kitchen paper taking care not to burn your fingers. Cut the bread in half lengthways and toast the inside of the loaf in the pan.
  5. On a plate, lay the toasted bread open and drizzle with the garlic mayonnaise on the both sides of the bread. On the bottom side of the baguette and In this order, add the bacon, pork, cheese, iceberg, fried eggs and finally, the tomatoes. Close the sandwich with the top of the loaf.
  6. Pin the sandwich together with cocktail sticks
  7. Cut in half. Serve on it’s own or with a side of Patatas Bravas. Enjoy this delicious sandwich!
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/valencia-part-2-chivito-bocadillo/