Bocadillo de jamón is a staple throughout Spain, the unofficial snack of Spanish football fans, and commonly ordered at cafes as a light lunch or snack along with a café con leche or a glass of beer or wine. The traditional version is quite simple, made with a Spanish-style baguette (barra de pan) or French baguette, sliced and filled with Jamón Serrania or Jamón Iberico. But there are plenty of ways to mix it up by adding cheese or even tomato as we do here.

Ingredients:

• 2 slices of bread (French baguette or any white bread from Spain or Italy)
• 3.5 oz Mercado Famous’ Jamon Serrania or Jamon Iberico
• 3.5 oz thinly sliced Manchego cheese
• 1 teaspoon extra virgin olive oil

Directions:

Step 1: Slice the bread lengthwise. Drizzle olive oil over the interior of the baguette and toast for about 2 minutes.

Step 2: Lay the Jamon on one slice of bread and top with the cheese. Place the other slice of bread on top. Serve hot.

Fancy it up: After Step 1, cut a tomato in half and rub the tomato face on the top of the bread after toasting. Add a good drizzle of extra virgin olive oil before layering the jamon on top. Skip the cheese to savor the pure taste of jamon.

Tip: Layer the jamon while the bread is still hot so that the fat of the Jamon melts a bit.