Bocadillo serranito

Hailing from Seville, serranito is a classic bocadillo sandwich variety dating back to the 1970s. The sandwich typically consists of either a viena andaluza (an oblong, crusty bread roll) or a mollete (a soft, rustic white bread roll) which is cut in half lengthwise and filled with slices of fried pork tenderloin (lomo de cerdo) and Serrano ham (jamón Serrano), strips of fried green peppers (usually the Italian variety), and tomato slices.

Some versions may also include a slice of tortilla or french omelet, lettuce, cheese, or slices of crispy fried bacon, while others may use chicken breasts or beef instead of the pork tenderloin. After the sandwich became a great hit at tapas bars in Seville, the name serranito was soon patented and turned into a brand by José Luis Cabeza Hernández, who was nicknamed José Luis del Serranito.

Considered one of the best tapas in Seville, the sandwich is usually enjoyed for lunch or dinner, and it is usually served with a side of french fries and an ice-cold beer. The sandwich may also be enhanced with condiments such as mayonnaise, alioli (garlic mayonnaise), or mojo picón sauce.