Gourmet “Serranito” Sandwich with Jamón Ibérico

Ingredients

• 4 Tablespoons extra virgin olive oil
• 6 oz. pork tenderloin, thinly sliced
• Salt to taste
• 4 whole cubanelle peppers, stems removed
• 1 large baguette, sliced lengthwise and cut into fourths
• Aioli or garlic mayonnaise
• 8 slices of Jamón 100% Ibérico de Bellota

How to prepare

1. 8 slices of Jamón 100% Ibérico de Bellota
2. Heat 4 tablespoons extra virgin olive oil on medium heat. Cook pork tenderloin slices a few minutes on each side, being careful not to overcook.
3. Remove pork and add peppers, cooking until softened and skin begins to blister.
4. Heat bread in oven just until warm.
5. Generously spread aioli in baguettes and add pork, peppers, and slices of Jamón Ibérico.