Our Favorite Sandwich Ideas Featuring the Best Charcuterie!

Best Charcuterie Sandwich Ideas

If you’re a fan of charcuterie, you know that it can elevate any meal—especially sandwiches! Today, we’re sharing some of our favorite sandwich recipes that highlight the incredible flavors of our iberico charcuterie products. Whether you’re enjoying a picnic, a casual lunch, or just looking for something delicious to whip up for back to school, these sandwiches are sure to impress. Let’s dive in!

Salchichon, Tomato, Basil, and Pickles on a Seeded Bun

INGREDIENTS: 100 g of Salchichón Fermin 1 ripe tomato, sliced Fresh basil leaves Pickles or dill pickles, sliced Seeded round bun

INSTRUCTIONS:

1. Cut the seeded bun in half and lightly toast it if desired.
2. Layer the tomato slices and a few fresh basil leaves.
3. Add the slices of salchichón.
4. Top with pickles for an extra crunch.
5. Place the top half of the bun on and enjoy your flavorful sandwich!

Iberico Ham & Tomato (Pan Tumaca and Ham) on a Baguette

INGREDIENTS: 100 g of Iberico ham Montaraz or Free Range ham Montaraz 1 ripe tomato, halved  1 baguette Extra virgin olive oil Salt to taste

1. Slice the baguette in half lengthwise and drizzle a little olive oil on the inside.
2. Rub the cut side of the tomato halves onto the bread, allowing the juices to soak in.
3. Season with a pinch of salt.
4. Layer the Iberico ham generously on top of the tomato.
5. Close the baguette and enjoy a classic taste of Spain!

Chorizo, Cheese, and Avocado on Sourdough

INGREDIENTS: 100 g of sliced chorizo Fermin 50 g of your favorite cheese (e.g., a white fresh cheese pairs well but also stronger flavors like Manchego or cheddar) 1 ripe avocado, sliced 2 slices of sourdough bread

INSTRUCTIONS:

1. Toast the sourdough bread until golden brown.
2. Layer one slice with chorizo and cheese.
3. Top with avocado slices for creaminess.
4. Close the sandwich with the other slice of sourdough.
5. Slice in half and dig into this delicious flavor-packed creation!

Salchichón, Cheese, Tomato, Olives, and Basil on Ciabatta Bread

INGREDIENTS: 100 g of thinly sliced Salchichón by Fermin 50 g of cheese (e.g., goat cheese or mozzarella) 1 ripe tomato, sliced A handful of olives, pitted & sliced Fresh basil leaves Ciabatta bread

1. Cut the ciabatta bread in half and lightly toast if desired.
2. Start by layering the bottom half with salchichón.
3. Add cheese slices, followed by tomato slices.
4. Sprinkle olives and fresh basil leaves on top.
5. Place the other half of the ciabatta on top and press gently.
6. Slice and savor the wonderful combination of flavors!

These sandwiches showcase the rich flavors of charcuterie and are perfect for any occasion. Whether you're looking for something light and refreshing or hearty and filling, there's a sandwich here for everyone to enjoy. So gather your ingredients and treat yourself to these delicious creations that will make lunchtime exciting and enjoyable!

Chorizo and Guacamole on Rustic bread Toast

INGREDIENTS (serves 2-3): 6–8 slices chorizo Fermin 2 ripe avocados Juice of ½ lime 1 small tomato, finely diced 2 tbsp red onion, finely diced 1 tbsp fresh cilantro, chopped (optional) Salt and pepper, to taste 4–6 slices rustic bread (e.g., sourdough or country loaf) 1 tbsp extra virgin olive oil Salt and pepper, to taste4–6 slices rustic bread (e.g., sourdough or country loaf)

INSTRUCTIONS:

1.Prepare the guacamole:  In a bowl, mash the avocados with a fork until creamy but slightly chunky. Add lime juice, diced tomato, red onion, cilantro (if using), salt, and pepper. Mix well.

2.Toast the bread: Lightly drizzle the rustic bread slices with olive oil. Toast in a skillet, grill pan, or toaster until golden and crisp.

3. Assemble the toast: Spread a generous layer of guacamole over each slice of warm toast. Top with 4-6 slices of Fermin Iberico Chorizo per piece.

4. Serve: Arrange on a platter and serve immediately as a tapa, snack, or light lunch.

Spanish-Style Deli Sub

INGREDIENTS (makes one large sub): 1 fresh sub roll or small baguette, sliced lengthwise 3–4 slices Salchichón Fermin 3–4 slices  Chorizo Fermin 2–3 slices Provolone cheese (or Manchego for extra Spanish flavor) 3–4 slices ripe tomato ½ cup shredded romaine lettuce 4–5 slices Spanish-style pickles or green olives (optional) 1 tbsp extra virgin olive oil 1 tsp red wine vinegar Pinch of dried oregano, Salt and pepper, to taste

INSTRUCTIONS:

1. Prep the bread: Slice the roll lengthwise and lightly toast it if you like a crunch.

2. Assemble the layers: Place the provolone (or Manchego) slices along the bottom half of the bread. Add a layer of Fermin Iberico Salchichón slices, followed by a layer of Fermin Iberico Chorizo.

3. Add the veggies: Top with shredded lettuce, pickle slices or olives, and fresh tomato slices.

4. Season & dress: Drizzle olive oil and vinegar over the vegetables. Sprinkle with oregano, salt, and pepper.

5. Finish & serve: Close the sandwich, press gently, and cut in half if desired. Serve with chips or a light salad.