BOCADITO DE JAMÓN

1/2 crispy baguette, 18 month aged Serrano ham, Manchego cheese, tomaquet

Bar Plating
Server Description
Spain's version of a ham and cheese sandwich, it really doesn't get more traditional than this. Here we take our three favorite ingredients and put them into a sandwich. Perfect for lunch or a quick bar snack.
pronunciation
BOW KAH DEET TOE - DAY - HA MONE - K SEWS
runner description
Line up notes
allergies
Dairy
Egg
Gluten
–
–
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ingredients
  • 1/2 Each baked Baguette
  • 1/2 portion serrano ham
  • 1/2 portion manchego slices
  • 1 tbsp of tomaquet
  • 1/4 tsp maldon
  • 1/4 tsp extra virgin olive oil
  • 1 oz Garlic Aioli
sourcing
PREP recipe 1
Baked Baguette
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  1. Cut baguette in half and slice bread open lengthwise and toast in oven for 2-3 minutes or until inside of bread starts to brown slightly
  2. Pull baguette out of oven and put 1/2 tbsp of tomaquet on each half, the olive oil and the maldon salt
  3. Place manchego cheese on the bottom half of the baguette, on top of seasoned tomaquet
  4. Place serrano ham on top of cheese and then top half of bread last
  5. Serve with side of garlic aioli
critical control points
  • FOR JAMON IBERICO SUB use .5 oz
PACKAGING
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