Pintxo of Chiabatta with Cooked Ham, Cheese and Pickle (Chapatas con Jamon de York, Queso y Pepinillo)
Servings Prep Time
6persons 15minutes
Servings Prep Time
6persons 15minutes
  1. Slice the pickle in half lengthwise.
  2. Cut the chiabatta in half and put spread a thin layer of sieved tomatoes (or tumaca) on the bottom half.
  3. Sprinkle some olive oil on the other half.
  4. Add some cooked ham and cheese to the bottom half.
  5. Cut the spring onion and sprinkle on top.
  6. Add some salt and pepper.
  7. Now add the pickle and put both halves together.
  8. Cut into bite size pieces and stick a toothpick in them to hold together.
Recipe Notes

Tip: you can use different cheeses, but don’t use cheese with a very strong flavour as it risks to overwhelm the flavour of the ham.