20-30 minutes
35-50 minutes
The Serranito Sandwich by Damián Serrano. It's is a beloved classic from Andalusia, Spain, celebrated for its robust flavours and satisfying ingredients. The serranito sandwich gets its name from the serrano ham, a dry-cured Spanish ham that’s a key ingredient. “Serrano” means “from the mountains,” referring to the traditional curing process. This hearty sandwich combines a toasted baguette with rich serrano ham, juicy grilled pork chops, and tender, roasted green peppers. Fresh tomato slices add a burst of tangy flavour, while a generous spread of creamy garlic aioli ties everything together with a savoury, garlicky kick.
Popular in tapas bars, at festivals, as a street food staple, the Serranito is cherished for its simplicity and delicious taste. It reflects the essence of Spanish cuisine with its use of high-quality ingredients and straightforward preparation.
Whether you’re enjoying it as a substantial lunch or a comforting dinner, the serranito sandwich offers a true taste of Spain’s culinary tradition. Perfect for anyone seeking an authentic, flavorful experience, the Serranito Sandwich with a Panuozzo twist is a must-try for any food lover.
With its high heat and even cooking capabilities, the Revolve Pizza Oven perfectly toasts the baguette to a golden crisp while keeping the serranito's interior soft and warm. It enhances the flavours of the serrano ham, grilled pork chops, and roasted peppers by sealing in their juices and creating that ideal sandwich bite. Plus, the oven’s quick and efficient cooking time means you can enjoy your Serranito Sandwich at its freshest, making it an indispensable tool for any home chef seeking authentic, restaurant-quality results at home.
Let's dive into this Serranito Panuozzo together!
Serranito Panuozzo Ingredients
- For the 48-hour dough:
500 g bread flour (14 g protein)
3 g fresh baker’s yeast (or 1 g dry yeast)
325 ml water
10 g salt
Oil for greasing
Semolina or cornstarch for stretching
-
For the sandwich:
2 green peppers
Extra virgin olive oil
1 or 2 ripe tomatoes, sliced
2 or 3 pork chops (or 4 pork loin fillets)
3 or 4 slices of serrano ham
Salt
-
For the homemade aioli:
1 or 2 large garlic cloves
1 room temperature egg (optional; more garlic can be used instead of the egg)
200 ml mild olive or sunflower oil
1 teaspoon vinegar
Serranito Panuozzo Directions
Step 1
Prepare by making your dough and preheating the oven to 200°C (392°F).
Step 2
Roast the peppers with olive oil for 20-30 minutes, turning halfway. Peel and set aside.
Step 3
Make the aioli by blending the garlic, egg, oil, and vinegar.
Step 4
Season the pork chops with salt and pepper, and cook them in the oven.
Step 5
Stretch a dough ball with semolina, brush with oil, and fold it in half. Bake at 400°C (752°F) until golden.
Step 6
Open the pizza bread, spread the aioli, add tomato slices, roasted peppers, pork chops, and serrano ham.