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Bocadillos (omelette sandwich)
Bocadillos (omelette sandwich)

Bocadillos (omelette sandwich)

Preparation 5 min
Cooking time 7 min
Servings 4


  • 4 loaves of panini bread
  • 1 garlic clove, peeled, cut in half and degermed
  • Olive oil
  • 2 ripe tomatoes, sliced
  • Salt and freshly ground black pepper
  • 8 leaves of fresh basil, chopped
  • 1 green onion, thinly sliced
  • 150 g (5 oz) serrano ham or prosciutto, thinly sliced
  • 150 g (5 oz) Manchego, shaved
  • 1 grilled red bell pepper, cut into strips


  1. Preheat the panini grill to maximum heat, 200°C (400°F).
  2. With a bread knife, cut the loaves of bread in half horizontally.
  3. Place the paninis on the lower part of the grill, cut side facing down.
  4. Without closing the upper part, lightly toast the cut side of the bread.
  5. Remove from the grill and set aside.
  6. Turn down the heat to 150°C (300°F).
  7. Rub the inside of the paninis with one half of the garlic clove.
  8. Add a dash of olive oil.
  9. Place the tomato slices on the lower half of each panini. Season with salt and pepper.
  10. Garnish with basil, green onion, ham, cheese and grilled pepper.
  11. Close the bocadillos.
  12. Toast for about 5 minutes, pressing lightly at the beginning of the cooking.
  13. When the bread is nicely browned and the cheese is melted, serve with a salad.


You don't have a panini grill? Not a problem! Use a ridged cast-iron grill pan and on the sandwich, place a pie dish weighted by something heavy (a large can, for example). Flip halfway through the cooking.

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