This Spanish fried vegetable sandwich, known as pepito Valenciano, is what comfort food is all about. It’s filled with flavors, easy to make, and done in about 30 minutes. Serve it next to a handful of chips and a couple of ice-cold beers or chilled club soda for a great meal.
To make this recipe, I used small baguettes that were about 6 inches (15 cm) in length. But you can use whatever type of bread you like. Just make sure it has a hard shell and it can hold the filling. Either way, when you’re scooping out the inside of the bread, remember to be gentle so you don’t break the shell apart.
To make the filling, I used olive oil, onions, garlic, bell peppers, canned tomato sauce, paprika, and hard-boiled eggs. You can mix it up and use different vegetables or whatever you have on hand. You can even add in some canned tuna if you like.
TIPS & TRICKS to Make this Recipe: You can serve these sandwiches warm or even at room temperature. You can also make the filling ahead of time. As it will hold for up to 3 to 4 days in the fridge.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make this Spanish Fried VEGETABLE Sandwich
Spanish Fried VEGETABLE Sandwich | The Famous Pepito Valenciano
Ingredients
- 4 large eggs
- 10 tbsp extra virgin olive oil (divided) 150 ml
- 1 onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 red bell pepper (finely chopped)
- 1 green bell pepper (finely chopped)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1/2 cup low fat milk 120 ml
- 1 tbsp chopped parsley 4 grams
- 4 small baguettes 6 inches / 15 cm in length each
- sea salt & black pepper
- dash white sugar
Instructions
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Add 2 eggs into a saucepan, fill with just enough water to cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat
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In the meantime, heat a large frying pan with a medium heat and add in 2 tbsp (30 ml) olive oil
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After a couple of minutes, add in the chopped onion, garlic, and bell peppers, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and quickly mix together, then add in the canned tomato sauce and season with salt, pepper, and white sugar, mix together, then lower to a low heat
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While the vegetables are simmering, go back to the eggs, after letting them sit there for 10 minutes and they are perfectly hard-boiled, transfer the eggs into a bowl with iced water, once they're cool enough to handle, peel them, then using a box grater, finely shred the eggs (you can also just finely chop them)
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After simmering the vegetables for about 5 minutes and the tomato sauce has slightly thickened, turn off the heat, add in the shredded hard-boiled eggs, and mix together
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Cut off about 1 inch (2.50 cm) from the tip of each baguette, then using a spoon gently remove some of the bread inside the baguette, making sure to not break the shell apart, then stuff each baguette with the vegetable and egg mixture, then place the cut piece of baguette into the hole and gently push it in to hold everything together
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Heat a medium-sized frying pan with a medium heat and add in 8 tbsp (1/2 cup—120 ml) extra virgin olive oil
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In the meantime, add the milk into a shallow bowl and crack the eggs into a separate shallow bowl, add in the parsley, and season with salt & pepper, whisk together, gently coat the sandwiches, first in the milk and then in the egg wash
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Once the oil is nice and hot, add in the sandwiches, cook in batches, fry for 2 minutes per side or until golden fried all around, and then transfer into a dish with paper towels
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Serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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