VALENCIA PART 2: CHIVITO BOCADILLO
Easy Chivito Bocadillo (Spanish Bacon, Cheese and Fried Egg Sandwich) 쉽게 뚝딱 만드는 치비토 보카딜로 (베이컨, 치즈, 달걀 후라이가 들어간 스페인식 샌드위치)
My Chivito Bocadillo sandwich recipe is perfect for lunch on it’s own or with a side of Patatas Bravas. Check out my travel vlog, Valencia Part 2. We visit Valencia’s Central Market, a foodie’s paradise, Plaça Redona, a beautiful tourist spot full of craft sellers and tapas bars and Valencia’s Science Museum, a great day out for the kids. Enjoy!
Before I went to Spain, I’d never even heard of a Chivito Bocadillo. My Spanish brother-in-law introduced them to us in a lovely tapas bar just around the corner from our apartment in El Perelló. When he described it I thought it sounded like a sandwich, but he insisted that a Bocadillo is a Bocadillo. It is definitely not a sandwich.
Watch My Easy Chivito Bocadillo Recipe Video and Valencia Part 2 Vlog (10m 57s)
The first (and best) Bocadillo that we tried was the Chivito. A wonderful mixture of bacon, pork loin, fried egg, lettuce, cheese and tomato. We ordered it in quite a few of the tapas bars we went to and they were all very similar. Kind of like when you go to McDonalds and order a Big Mac. You know what you going to get. Well, it’s the same with the Chivito. The only thing that differed from place to place was the type of lettuce!
My recipe is very easy to make and depending on your appetite serves 1 or 2 people. We often had it with Patatas Bravas (deep fried potatoes served with spicy ketchup and garlic mayonnaise) and afterwards realised why Spanish people need a siesta after lunch. 🙂
My recipe video also shows Part 2 of our visit to Valencia. You can check out Part 1 here. In it we go to Central Market. A wonderful indoor market where you can find everything you need for a Spanish Kitchen. Worth checking out just for the amazing seafood. If seafood isn’t your thing, they have plenty of cheese, olives, fruits, vegetables and ham for you to be getting on with. Plaza Redona was a lovely surprise we stumbled upon. A circular square (!!!) full of craft sellers, haberdasheries, and tapas bars finished with a lovely fountain in the middle. We also checked out a local bakery that puts Greggs to shame. I have never seen so many delicious looking cakes and buns. And finally we checked out the Science Museum. A must see when you visit Valencia. Our kids thoroughly enjoyed themselves with the dinosaurs and hatching chickens being their favourites.
- 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)
- Thinly slice the lettuce with a mandoline and set aside.
- Heat a little oil in a frying pan and fry the eggs and bacon. Set aside on a plate and cover with tin foil.
- Heat a little more olive oil and fry the pork loin. Set aside and cover with tin foil.
- 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.
- 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.
- Pin the sandwich together with cocktail sticks
- Cut in half. Serve on it’s own or with a side of Patatas Bravas. Enjoy this delicious sandwich!