Mighty Pork & Chargrilled Pepper Sandwich

A bocadillo is a Spanish warm sandwich. Many varieties are available throughout the country and this Serranito de Lomo hails from Seville. It contains more filling than a typical bocadillo: seared pork tenderloin, salty cured meat, fried green pepper and garlic mayo. This is no ordinary sandwich!

Found in this book

Ainsley's Mediterranean Cookbook


Heat a griddle pan over a medium–high heat until hot. Rub the peppers with 2 tablespoons of the olive oil, then char the peppers on both sides until soft. Remove from the heat and set aside.

Place the pork medallions on a chopping board and use a rolling pin to bash and flatten them slightly. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Heat a frying pan over a medium heat until hot, then add the pork, sprinkle with chilli flakes and cook for 2–3 minutes on each side until golden and cooked through.

Meanwhile, combine the garlic and mayonnaise in a small bowl and season with salt and pepper, mixing well.

Slice the bread rolls lengthways and spread both sides with garlic mayonnaise. Build the sandwich by placing the chargrilled peppers on the bottom half of each bread roll, then the pork medallions (three pieces per sandwich), followed by sliced tomato and finally the cured ham. Top with the bread lids and serve.



  • 4 green peppers, de-seeded and quartered
  • 4 tbsp olive oil
  • 600g pork tenderloin, cut into 12 medallions about 2.5cm thick
  • 1⁄4 tsp dried chilli flakes
  • 1 garlic clove, grated
  • 175g mayonnaise
  • 4 large bread rolls (a crusty sub or baguette-style works best)
  • 3 tomatoes, sliced
  • 12 slices Serrano or Iberico ham
  • sea salt and freshly ground black pepper