Travel & Cuisine

The most delicious and compleate sandwich in Seville.

In my travels around the world, I have tasted many different types of food, but always arrive at the same conclusion: simple, homemade meals that are cooked with passion, dedication, and leisure always taste the best.

Speaking of simplicity, I’ve also decided that bread–no matter the style–stuffed with whatever is on hand to create something akin to a sandwich is something that bonds humanity more than our DNA!

We eat sandwiches all over the world, and Seville is no exception.

Our most beloved sandwich?

The Serranito.

There are many versions of the Sarranito. Some are made with chicken, others with pork. Some have cheese, and some have egg. My favorite variation is fully-loaded with all the ingredients tucked between two slices of crusty sourdough bread. 



Ingredients to make serranito sandwich
  • White bread. Choose a loaf with crispy crust and a soft interior. 
  • Pork loin, thinly sliced (about 1 cm or 1/2 inch in thickness). 1 or 2 fillets per sandwich.
  • 1 or 2 slices of Iberian ham per sandwich.
  • 1 slice of cheese per sandwich (choose your favorite–personally, I like to use sheep’s milk cheese)
  • 1 egg per sandwich.
  • 1 green pepper per sandwich.
  • Olive oil (for frying the egg, green peppers, and pork)

Lime mayonnaise:

  • 2 tbsp of mayonnaise
  • the zest and juice of 1 lime


  • 1 bowl to make the lime mayonnaise
  • 1 grater or microplane to get the lime zest
  • 1 skillet for frying the different ingredients
  • 1 grill to grill the pork loin and to toast the bread


Step 1. Making the lime mayonnaise:
  • Add 2 tbsp of mayonnaise to a small bowl
  • Add the lime zest and juice
  • Mix well
  • Refrigerate until ready for sandwich assembly
Step 2. Frying, grilling & toasting
  • Slice the green peppers and fry them over medium high heat in extra virgin olive oil.
  • Grill the pork fillet using a large, preheated skillet greased with olive oil.
  • Fry the eggs in extra virgin olive oil.
  • I like to toast to my bread for a little extra crispiness. Plus, the warm bread helps to bring out the flavors from the different ingredients of the sandwich.
Step 3. Setting each layer of the sandwich.
  • Take one piece of bread and spread the lime mayonnaise on it.
  • Begin assembling your ingredients. I like to layer everything in the following order: 1 slice of cheese, 1 or 2 slices of pork fillet, 1 slice of Iberian or serrano ham, green pepper, and top it off with a fried egg.
  • Season with salt and ground black pepper to taste, and place the second slice of bread on top of everything.
Setting each layer of the sandwich
Fried egg on top

Step 4. Eating and pairing.

  • This is a sandwich you’ll eat with your hands. I recommend giving it a gentle get firm squeeze to break the runny yolk of the egg before taking your first bite. 
  • Pair it with a chilled Pilsen beer.

Chef’s tip:

If adding 2 pork fillets to the sandwich, place the slice of cheese in between the 2 fillets.

Regarding the ham: My first option is always Iberian ham, and second is Serrano ham. If you have trouble finding either of these, any other cured ham will do.

Regarding the cheese: My first option is always a slice of sheep’s milk cheese, but Havarti, Gruyere or any other cow milk cheese in your fridge will be just as delicious. 

Leave a Reply

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