Sandwiches
Pitufo Caliente: The Classic Spanish Hot Sandwich
Original name: Pitufo caliente (hot sandwich)
About this dish
The pitufo caliente is a beloved Spanish sandwich, especially popular in Catalonia and Valencia, where 'pitufo' is the local word for a small, crusty roll. This hot version is typically enjoyed for breakfast or a mid-morning snack, filled with a choice of ingredients such as ham, cheese, sausage, or bacon, and always served toasted and piping hot.
In Spain, the pitufo is a staple of cafeterias and bars, often accompanied by a café con leche. My version stays true to tradition: a crusty roll, a drizzle of olive oil, and a generous filling of serrano ham and manchego cheese, grilled until the cheese melts and the bread crisps.
It's a simple pleasure that captures the heart of Spanish everyday eating.
Ingredients
UK and US measurements are both included for every recipe.
2 crusty bread rolls
grain2 rolls (about 20 cm each)
Imperial measurement: 2 rolls (about 8 inches each)
Serrano ham
protein80 g
Imperial measurement: 3 oz
Manchego cheese
dairy80 g
Imperial measurement: 3 oz
Extra virgin olive oil
fat1 tbsp
Tomato
vegetable1 small
Method
Prepare the rolls
PT2MSlice the bread rolls in half lengthwise, leaving one side attached if you prefer a hinge. Lightly drizzle the cut sides with olive oil.
Layer the filling
PT2MOn the bottom half of each roll, layer the serrano ham and then the manchego cheese. If using tomato, rub the cut side of the tomato on the top half of the roll for extra flavor.
Grill the sandwich
PT5MHeat a grill pan or skillet over medium heat. Place the sandwiches in the pan, press down lightly with a spatula, and cook for 2-3 minutes per side, until the bread is toasted and the cheese has melted.
Serve hot
PT1MRemove from the pan and serve immediately. Optionally, cut in half and enjoy with a café con leche.
Equipment
- Grill pan or skillet
- Knife
- Cutting board
- Spatula
Nutrition facts
Tips
- For the most authentic flavor, use a Spanish-style crusty roll such as a pitufo or a small baguette, its firm crust stands up well to grilling.
- If you can't find manchego, a good substitute is aged cheddar or gruyère, though the flavor will be different.
- Pressing the sandwich while grilling helps the cheese melt evenly and gives the bread a nice crunch.
- To keep the sandwich from becoming greasy, avoid adding extra oil beyond the light drizzle on the bread.
Serving suggestions
- Serve with a café con leche for a classic Spanish breakfast.
- Pair with a small side salad for a light lunch.
- Cut into smaller pieces and serve as part of a tapas spread.
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Recipe by
Lucia Serrano
Specialises in Spanish cuisineLucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.
Describe yourself in three words: Traditional, proud, argumentative.