The Basis. Growing up, I lived in Catalonia, and this was the go-to snack — whether we were heading down to swim at El Molinet or hiking up to La Roca Maura, we always had our sandwiches with us. Sandwiches… no, THE sandwich! Although sometimes we’d mix it up with the Entrepa de truita (the Tortilla sandwich — but that’s a story for another time…). So the base is the Serrano ham sandwich, just the way Maria used to make it for me — our neighbor from Carrer de les Illes — back when we only spoke Catalan among ourselves, and Spanish at school…
El Bocata de Pernil, Pa amb Tomàquet.
It’s pretty simple, and you’re going to love it! Here’s what you’ll need:
- 1 baguette or a nice crusty bread (you can lightly toast the inside/crumb side like for bagels)
- 2 garlic cloves
- Good olive oil… actually, make that REALLY good olive oil!
- Round, juicy tomatoes medium size.
- Salt (coarse salt)
- Serrano ham or good-quality cured ham
- A grater
First, your bread — cut it to the size of your sandwich, then slice it lengthwise (you can lightly toast the inside/crumb side).
Take your tomatoes, cut them in half crosswise, and grate them to get the juice.
Cut your garlic cloves in half, rub your bread with them, and drizzle on that good olive oil — be generous! Then spread the tomato juice all over, go for it, don’t be shy — it’s nothing but goodness!
Finally, add a pinch of salt (coarse salt, not that over-refined stuff) and lay out your beautiful slices of ham, then close both sides together
And just like that, you’re the happiest person alive! Wrap your Bocata in parchment paper and toss it in your bag!
There you go — you’re a little bit Catalan now !