Fresh cheese from Burgos, anchovies from Santoña, black olives from Aragón and walnuts from Extremadura. All in one sandwich. For me, one those epic combinations that are almost impossible to beat.
During my childhood, cured Manchego cheese with anchovies was probably my favourite combination of savoury ingredients. I remember well those bocadillos from my Mum, wrapped in plenty of paper napkins because they had so many anchovies that they would be dripping oil all over.
As an adult I still love that combo, although over the years I also discovered another extraordinary combination: anchovies and black olives. An ingredients pairing that you will either love or hate, but one I definitely find superlative, whether you eat it as a simple snack or you use it to enhance the flavour of your stews, your pasta or even to make a sauce for a strongly flavoured fish.
I guess this bocadillo is the result of my love for those two separate combinations, plus the realization that when you combine the three ingredients – cheese, black olives and anchovies – together, what you get is a sublime sandwich to die for.
Here is my recipe. This time I have opted for a lighter choice of cheese rather than the cured Manchego, the reason being that both the anchovies and the black olives already have quite an intense flavour. Something lighter such as fresh cheese from Burgos I think it works much better to balance out the overall mix of flavours.
Finally some walnuts and fresh leaves to add some extra crunchiness and of course, the best quality bread you can find as this is a bocadillo and whatever you do, it won’t be great if the bread is not good.
- 0.5 baguette Bread
- 20 g Black olive tapenade
- 50 g Burgos cheese – alternatively use cottage cheese
- 25 g Anchovy fillets –the best ones come from Santoña
- 4 Walnuts
- 20 g Baby leaves
- First prepare the black olive tapenade. Of course, you can use an already made one, although I much rather making my own.
- Cut the baguette or batard in two pieces and then open each piece in two flat sides.
- Spread the olive tapenade on the bread.
- Add some few leaves, then break some cheese as well as some walnuts with your fingers and sprinkle them over the leaves.
- Place the anchovies on top and use the olive oil left in the can to drizzle over. Not too much or it will end dripping when you eat it!