Inspired by a trip to Barcelona, this simple sandwich benefits from the use of the most flavorful, best quality ingredients you can find. Spanish pork is amazingly flavorful and the loin is traditionally served with this sandwich. Here is the menu board at a little café near La Sagrada Familia, where I had my first Bocadillo de Lomo:
Back home I prefer the more complex (read: fattier) slice of shoulder steak or loin chop. Many recipes call for simply rubbing the bread with the cut tomato, but grating will yield more “meat”. Use the best, ripest tomato you can find. Serve along with marinated olives, a good sheep’s milk cheese, and a good Spanish red!
Bocadillo de Lomo con Tomate Rallado (Pork Sandwich with Grated Tomato)
1 slice pork shoulder steak or loin chop, about 1/2” thick
Freshly ground black pepper
Extra virgin olive oil
1 slice baguette, 4”-5” long, cut lengthwise in half
1 clove garlic, peeled, lightly smashed, and cut
1 vine-ripened tomato, halved
Season pork steak or chop with salt, pepper, garlic powder, onion powder, and paprika to taste on both sides. Drizzle with olive oil. Marinate 20 minutes at room temperature.
Rub both sides of baguette halves with cut side of garlic clove. Grate tomato, cut side down, directly onto cut sides of bread. Spread evenly with a knife. Season to taste with salt. Set aside.
Heat cast-iron skillet over high heat. Cook pork steak or chop until well-browned and just cooked through, about 2-3 minutes per side. Remove to plate and let rest 5-10 minutes.
Remove any excess fat or bone from pork. Season to taste with salt and pepper. Place on bottom half of bread and drizzle with a little olive oil. Cover with top half and serve immediately.