Montadito de Lomo y Pimiento (Pork and Pepper Sandwich)
Why this recipe works
- Fast cooking: Thin slices of pork loin cook quickly, making the sandwich practical for lunch or a simple weeknight meal.
- Layered savoury flavour: Sweet paprika, garlic-infused olive oil and softened peppers build depth without needing a long cooking time.
- Good contrast: Lightly toasted bread gives structure against tender pork and glossy peppers.
Get the most out of this recipe
Authenticity notes
- Bar-style serving: Montaditos are typically small, simple sandwiches served warm or at room temperature, often as part of a tapas spread.
- Bread choice: A crusty baguette-style loaf gives a more traditional feel and holds up well to the garlicky oil.
Common mistakes
- Avoid dry pork: Pork loin is lean, so cook it just until browned and cooked through rather than leaving it in the pan too long.
- Watch the garlic: Garlic can turn bitter quickly; keep it moving and remove the pan from the heat once it smells fragrant.
- Toast before assembling: Lightly toasted bread helps the sandwich stay crisp once the peppers and garlicky oil are added.
Ingredient notes
- Choose lean pork loin: Pork loin suits this style because it slices neatly and cooks fast, but even thickness is important for an even result.
- Use sweet paprika: Sweet paprika gives gentle smokiness and colour without adding heat, keeping the sandwich balanced.
- Finish with citrus: Add lemon to taste at the end; it cuts through the olive oil and lifts the pork and peppers.
Make-ahead tips
- Keep the bread separate: Store the cooked pork and peppers separately from the bread so the sandwich does not become soggy.
- Reheat gently: Warm the pork and peppers in a frying pan until piping hot, then assemble on freshly toasted bread.
- Best freshly assembled: The filling can be stored briefly, but the montadito has the best texture when assembled just before serving.
Equipment you'll need
Ingredients
Instructions
- Slice the red pepper into thin strips. Thinly slice the garlic. Cut the pork loin into thin steaks, about 1 cm thick.
- Heat 1 tbsp of the extra virgin olive oil in a frying pan over medium heat. Add the pepper with a pinch of the sweet paprika and cook for 6 to 8 minutes, stirring, until softened and lightly caramelised. Tip onto a plate.
- Add 1 tbsp of the extra virgin olive oil to the pan and raise the heat to medium-high. Season the pork all over with the remaining sweet paprika, then pan-fry for 1 to 2 minutes per side until browned and just cooked through. Transfer to the plate with the peppers.
- Lower the heat to medium and add the remaining 1 tbsp extra virgin olive oil. Add the garlic and cook for 30 to 60 seconds until fragrant, then return the peppers to the pan and toss to coat. Remove from the heat.
- Toast the crusty white bread lightly. Layer the pork onto the toast, spoon over the peppers and garlicky oil, then squeeze over lemon to taste. Serve straight away while warm.
Recipe notes
Tips
- For the best texture, slice the pork as evenly as you can so it cooks quickly without drying out.
- Keep the garlic moving and do not let it brown, as it can turn bitter very fast.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the pork is cooked until piping hot all the way through.
Substitutions
- Replace crusty white bread with baguette for a more traditional bar-style montadito.
- Replace red pepper with yellow pepper for a sweeter, milder topping.
- Replace lemon with lime for a sharper citrus finish.
Storage
- Refrigerate up to 2 days
- Store the cooked pork and peppers in an airtight container in the fridge; keep the bread separate. Reheat the pork and peppers in a frying pan over medium heat until piping hot, then assemble on freshly toasted bread and finish with lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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