Spanish bocadillo sandwiches with roast chicken and peppers Recipe
Bocadillo is Spain’s answer to the grab-and-go sandwich – simple, but generously filled. In this version, a crusty baguette is packed with pieces of roasted chicken, sweet roasted peppers and a touch of garlicky olive oil. It’s a great idea for an office lunch or a pre-game dinner to share with friends.
This recipe brings the feel of a Spanish tapas bar into your everyday kitchen: simple ingredients, bold flavors and a satisfying, generously filled sandwich that’s perfect to eat on the go.
Chef's tips
Don’t overcook the chicken – take it off the heat as soon as it’s white inside and let it rest for a few minutes so it stays juicy. When roasting the peppers, don’t be afraid of dark, almost burnt spots on the skin – they give a deep, sweet flavor and make peeling easier.
How to serve
Serve the bocadillo warm or at room temperature with a crisp green salad or a bowl of olives. It also pairs well with a light tomato soup or a simple gazpacho on hot days.
Ingredients
- baguette large - 1 piece
- chicken breast - 350 g
- pepper - 2 pieces
- lettuce - 4 leaves
- garlic - 2 cloves
- olive oil - 3 tablespoons
- sweet paprika - 1 teaspoon
- lemon juice - 1 tablespoon
- salt
- pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the peppers in half, remove the seeds and place them skin-side up on the tray. Drizzle with 1 tablespoon of olive oil and bake for 20–25 minutes, until the skin is well darkened and slightly charred in spots.
- Trim the chicken breast of any sinew and cut into long strips. Transfer to a bowl, add 1 tablespoon of olive oil, smoked paprika, lemon juice, a pinch of salt and pepper. Mix and set aside for 10 minutes.
- Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the chicken strips and fry for 7–9 minutes, turning every so often, until the meat is golden on the outside and completely white inside. Set aside for a moment to rest.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for 10 minutes – this will make the skin easier to remove. Then peel off the skin with your fingers or a knife and cut the flesh into strips.
- Finely chop the garlic or press it through a garlic press. In a small bowl, mix it with 1–2 tablespoons of olive oil and a pinch of salt to make garlicky oil.
- Slice the baguette lengthwise in half, then cut into 3 portions. You can gently scoop out some of the soft interior with your fingers to make more room for the filling.
- Spread the inside of each piece of baguette with the garlicky oil. On the bottom half, arrange lettuce leaves, then the chicken strips and roasted pepper.
- Cover with the top half of the baguette and press down lightly with your hand. If you like, you can toast the finished sandwiches in the oven for 3–4 minutes so they’re slightly crispy.
- Serve immediately or wrap in paper and take with you as a packed lunch.
Storage
Gotowe kanapki najlepiej zjeść tego samego dnia, bo pieczywo mięknie od nadzienia. Jeśli chcesz przygotować wcześniej, przechowuj osobno upieczonego kurczaka i paprykę, a kanapki złóż tuż przed jedzeniem.
