Today we make Spains most delicious sandwich! The serranito! Its from Seville and in a land where sandwiches often only have one or two things in them - this guy is seriously complex, juicy and down-right soul-satisfying. So venga, lets go! WATCH NEXT: Cook Tapas with James and Yoly: https://www.youtube.com/playlist?list=PLWoKRXwP0XnJb40OIpjpMgJ-0_L70txV-MY FREE SPAIN RESOURCES Tapas 101 Cheat Sheet: https://swiy.io/Tapas101 Spain House Buyer's Checklist: https://swiy.io/SpainHouseChecklist Spain House Renter's Cheat Sheet: https://swiy.io/SpainRentalCheatSheetENHANCE YOUR SPAIN TRIP Get my ultimate Madrid city guide: https://swiy.io/MadridRevealed Book a food tour with Devour Tours: https://swiy.io/devourtours Book a walking tour with Walks: https://swiy.co/walksJOIN OUR EXCLUSIVE LIVE STREAMS YouTube members get exclusive live stream access: https://swiy.io/JoinSpainRevealedSpanish food delivered to your door (USA): https://swiy.io/latiendaLearn Spanish my way: https://swiy.io/learnspanishThe gear we use to make our videos: https://swiy.io/gearCONNECTJames on Instagram: https://www.instagram.com/jamesblickspainYoly on instagram: https://www.instagram.com/flamencoguide/Our private Facebook community: https://www.facebook.com/groups/spainrevealedTHE RECIPE INGREDIENTS*Makes one big sandwich1 x baguette or bun1 x tomato 2 - 4 x slices of fresh pork loin (depending on how serious you want the sandwich to be)2 x 4 slices of jamn or prosciutto (or you could use bacon)1 green Italian pepperFOR THE ALIOLI (you could use mayo instead if you dont want to make it)1 egg1 clove garlicOlive oil* To make the alioli, slice the garlic and drop it into a food processor. Break the egg in as well, plus a little bit of olive oil. Then slowly blend until the mixture has emulsified (become a white creamy substance). Then keep blending and pouring in olive oil to increase the quantity (and balance out the garlic flavour).PROCESS1. Slice the pepper into stripes, taking out the seeds2. Start frying them on a low heat (theyll be there about 15 minutes) - keep an eye on them, turn them as needed. You want them soft, sweet and with a little bit of char3. While theyre frying, make the alioli (see below)4. When the peppers are done, take them out, lay them on a plate with paper towel and salt them and set them aside5. Toast the bread (you can do this in the same fry pan)6. Once the bread is toasted, get ready to fry the pork loin. Turn the heat up high, and when the pan is practically smoking, drop the pork in. Salt it7. Smother the bread on both sides with the alioli (or mayo)7. After about 45 seconds, turn the pork loin. Drop the ham on top to make crack ham! (IF you want it to be especially cracky, you can flip the loin again so it fries about 30 second with the ham-covered said against the pan. But be careful not to overcook the pork loin otherwise itll get dry.8. Remove the pork loin and drop it onto the bread9. Put the tomato slices on top10. Then put the pepper slices on top of that.11. EAT!WHO ARE WE? Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!*This description contains affiliate links which means we may earn a commission if you use them