Ham and Cheese Sandwiches

(Bocadillos de Jamón y Queso)

2 Comments
Bocadillo

A bocadillo is a flattened grilled sandwich that is served on a long split bread with thin slices of ham and Amercian cheese Once the sandwiches are assembled, they are placed on a heated grill and flattened.  The sandwiches are ready when the cheese has melted and the outer bread has a crispy brown texture.  Hot dog buns and our bread known as pan sobao are normally used in making these sandwiches.  Sometimes I use French rolls when pan sobao is not available at the Latin Market.   Sobao is the Spanish term to knead.

This cooking demonstration is based on how the bocadillos were prepared in the 1970’s.  I also understand that with time these sandwiches have been altered to suit personal taste.

A Little Bit of History!

Spain invented the Bocadillo.  They use their own bread, ham and cheese.  However, they drizzle olive oil inside the bread.  Similarly, they prepare these sandwiches without lettuce, tomatoes, mayonnaise or mustard.

Our Pan Sobao!

This is a loaf of pan sobao.  It is semi-sweet with a soft crust on the outside and a light chewy texture inside.  It is similar to French bread.

  

Using a serrated bread knife, cut the bread into 2 long sections around 6 inches.

Some individuals prefer to split the bread in half lengthwise while others like to make a cut ¾’s of the way through the bread. 

Let’s Start Assembling the Bocadillos!

We normally don’t spread any butter or margarine on the open side of the bread.  Let’s layer one half of bread with thin slices of ham and American cheese.  

The yellow processed cheese is traditionally used for the bocadillos.   However, you can use the cheese of your preference.

Cover with the other half of bread.  Repeat this process in making the other sandwich.

Before the sandwiches are placed on the grill, spread soft butter or margarine made with olive oil on the outside of the bread both top and bottom.

Soft margarine has also been spread to the bottom section of bread. 

It is Time to Grill the Bocadillos!

Preheat griddle to 300ºF.  Using a flat surface grill, place the bocadillos on the heated grill plate.   Read your manual user guide before operating your griddle.  

Bring down the upper plate to come in contact with the bocadillos.  Gently press down until the bocadillos are flattened.  Grill the bocadillos until the cheese is melted and the bread has a crisp outer crust on the outside.

The bocadillos are flattened, the cheese is melted and the outer bread has a crispy texture after 5 minutes of grilling.  The bocadillos are ready to be removed from the heated grill.

Let’s Serve the Bocadillo!

The bocadillo is golden brown and has a crispy texture on top.

We normally make a diagonal cut to the sandwich but you can also cut the sandwich in half. 

Look how the cheese is melted.  When you take a bite, there should be a crunch due to the crispy outer texture.  Serve warm with a cup of Puerto Rican coffee or a cold Maltita!

Click on the button below to watch my YouTube video on How to Prepare the Bocadillos de Jamón y Queso (Ham and Cheese Sandwiches)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

Print
Bocadillo

Ham and Cheese Sandwiches (Bocadillos de Jamón y Queso)


  • Author: Aida's Kitchen
  • Prep Time: 8 Minutes
  • Cook Time: 7 Minutes
  • Total Time: 15 minutes
  • Yield: 2 Sandwiches 1x

Description

Bocadillo de jamón y queso is a ham and cheese sandwich served on a long split bread with thin slices of ham and cheese.  It is grilled until golden brown, crispy outer texture and cheese is melted.


Scale

Ingredients

  • 1 loaf of French bread or Pan Sobao, cut into two (6-inch sections)
  • 2 tablespoons margarine made with extra virgin olive oil
  • 4 thin slices of American cheese or the cheese of your preference.
  • 4 thin slices of lean ham

Instructions

  1. Cut each bread section in half lengthwise.
  2. Layer bread with thin slices of cheese and ham.  Cover with the other half of bread.
  3. Spread soft butter or margarine on the outside of bread both top and bottom.
  4. Place the sandwiches on the heated flat surface grill.  Bring down upper plate to flatten sandwiches.
  5. Grill sandwiches until cheese is melted and outer bread has a crispy texture.
  6. Make a diagonal cut to the sandwich and serve warm.

Notes

Pan Sobao is our bread.  It is semi-sweet with a soft crust on the outside and a light chewy texture inside.  It is similar to French bread.  Sometimes I use French rolls when pan sobao is not available at the Latin Market.

  • Category: Sandwiches
  • Method: Grill
  • Cuisine: Puerto Rican

Keywords: Bocadillos

Nutritional Facts Disclaimer

Category: Breads and Sandwiches, Recipes

2 Comments. Leave new

Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.

A Food Blog with Classic and Contemporary Authentic Puerto Rican Cuisine

Order your cookbook today!

  • 42 authentic Puerto Rican recipes
  • Cookbook written in English and Spanish
  • Each recipe contains a picture
  • Healthier version of Puerto Rican cookery
Menu