Spanish bocadillo sandwiches with roasted peppers and tuna Recipe
Bocadillo is Spain’s answer to a proper sandwich – simple but substantial. In this version, a crusty baguette is filled with sweet roasted peppers, tuna in olive oil and a bit of onion. Spaniards often take these sandwiches to the beach, on trips or to work instead of a classic lunch.
To bocadillo ma w sobie esencję hiszpańskiego „lunchu w biegu” – chrupiąca bagietka skrywa słodką, dymną pieczoną paprykę i soczystego tuńczyka w oliwie. Połączenie lekko kwaskowego dressingu z octem winnym, delikatnej cebuli i czosnku daje kanapkę, która smakuje jak mała hiszpańska kolacja zamknięta w bułce.
Chef's tips
Paprykę piecz, aż skórka będzie naprawdę mocno przypieczona – to gwarantuje łatwe obieranie i głęboki smak, nie bój się ciemnych plam. Po wymieszaniu papryki z cebulą i octem daj jej chociaż 10 minut, żeby się „przegryzła”, kanapka będzie wtedy dużo bardziej aromatyczna. Uważaj, żeby nie przesuszyć bagietki – chrupiąca skórka jest super, ale środek powinien zostać miękki, żeby nadzienie miało się w co wtopić.
How to serve
To bocadillo świetnie sprawdza się jako drugie śniadanie w pracy – wystarczy zawinąć je w papier śniadaniowy i włożyć do torby razem z butelką wody z cytryną lub lekką lemoniadą. Na wieczorne spotkanie ze znajomymi możesz pokroić kanapki na mniejsze kawałki i podać je jak pinchos, obok miski oliwek i kieliszka wytrawnego białego wina, np. verdejo. Na plażę lub piknik zabierz je dobrze schłodzone, a sos nie rozmoczy pieczywa, jeśli złożysz kanapki maksymalnie godzinę przed wyjściem.
Ingredients
- baguette large - 1 piece
- pepper - 2 piece
- tuna in oil - 160 g
- onion - 0.5 piece
- olive oil - 2 tablespoon
- wine vinegar - 1 teaspoon
- garlic - 1 clove
- salt
- pepper
Preparation
- Preheat the oven to 220°C (top and bottom heat).
- Wash and dry the peppers, place them whole on a baking tray lined with parchment paper and roast for 20–25 minutes, turning every few minutes, until the skin is deeply browned and charred in spots.
- Transfer the roasted peppers to a bowl, cover with a plate or foil and set aside for 10 minutes to steam – this will make it easier to remove the skin.
- Once cooled slightly, peel the peppers, remove the cores and seeds, and cut the flesh into strips.
- Slice the onion into very thin slivers and finely chop the garlic.
- In a bowl, mix the pepper strips, onion, garlic, olive oil, vinegar, a pinch of salt and some pepper; set aside for a few minutes so the flavours can meld.
- Drain the tuna from most of the oil from the can and gently break it into smaller pieces with a fork.
- Slice the baguette lengthwise in half, but not all the way through so it forms a “pocket”, and divide into 3 portions.
- You can lightly hollow out the inside of the baguette, removing some of the soft crumb to make more room for the filling.
- Fill each piece of baguette with a portion of the peppers and onion, place the tuna on top, press gently and serve immediately or wrap in paper to take away.
- tips": { "storage": "Store the roasted peppers in a jar covered with a thin layer of olive oil – they will taste even better the next day.", "serving": "Bocadillo tastes great with a simple tomato salad or just with a cup of coffee with milk, the way many Spaniards enjoy it during a work break.", "variations": [ "Add a few slices of hard-boiled egg to make the sandwich more filling.", "If you like spicy flavours, sprinkle the filling with a pinch of chili flakes.", "Instead of a baguette, use a wholegrain roll for a lighter, more wholesome version." ] }, "leftovers": { "notes": "If the sandwiches are already assembled, eat them the same day so the bread doesn’t get soggy. The roasted pepper mixture and drained tuna can be stored separately in the fridge for up to 2 days in airtight containers; assemble the bocadillos just before serving." }, "tags": [ "sandwich", "bocadillo", "tuna", "packed lunch", "picnic" ], "whySpecial": "This recipe brings a classic Spanish bocadillo into your kitchen with minimal effort: sweet, smoky roasted peppers and rich tuna in olive oil turn a simple baguette into a satisfying, travel-friendly meal.", "authorTips": "Roast more peppers than you need and keep them in the fridge – they’re perfect not only for bocadillos but also for salads, pasta or as a tapas-style side. For the best texture, choose a baguette with a really crisp crust and assemble the sandwiches shortly before eating.", "servingSuggestions": "Serve the bocadillos at room temperature, ideally after the filling has rested for at least 10–15 minutes so the flavours develop. Pair with a tomato and cucumber salad, a handful of olives or a simple green salad. They’re also great packed for a picnic, beach day or a long train journey.", "personalNote": "This bocadillo is inspired by simple sandwiches sold in Spanish bars and bakeries – nothing fancy, just good bread, good tuna and sweet roasted peppers. It’s one of those recipes that prove how little you need to make something truly satisfying.", "seoKeywords": [ "spanish bocadillo", "bocadillo with tuna", "roasted pepper sandwich", "tuna baguette", "easy spanish sandwich", "packed lunch sandwich", "picnic sandwich idea", "bocadillo recipe", "spanish lunch to go", "sandwich with roasted peppers and tuna" ] } ] }
Storage
Gotowe kanapki najlepiej zjeść tego samego dnia, bo pieczywo mięknie od farszu. Samą pieczoną paprykę z cebulą możesz trzymać w lodówce do 3 dni i robić świeże bocadillo na bieżąco.
