A dry and slightly acidic rosé wine from D. O. Ampurdán-Costa Brava (Catalonia), made with Garnacha Tintorera grapes, is an excellent choice for both the salty, nutty delicacy of the Ibérico ham and the fried green peppers.
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Ibérico Ham and Fried Green Peppers Sandwich
Preparation
Heat the Spanish olive oil in a frying pan. Cook the green peppers until soft and golden. Halve one bread bun and place some peppers on one of the halves. Place the Ibérico ham on top of the peppers and cover with the other half of the bread bun. Repeat with the rest of the bread.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 425
Energy (kJ): 1,776
Protein (g): 18.4
Fat (g): 17.8
Carbohydrates (g): 47.9
Fibre (g): 2.3
Thiamin (mg): 0.4
Selenium (μg): 22.4
Niacin (mg): 6.3
Information provided by: The Spanish Nutrition Foundation (FEN)
20 minutes
- 45 ml Spanish extra virgin olive oil
- 2 green peppers, deseeded and cut into thin strips
- 4 bread buns
- 155 gr Iberico ham, sliced
- 1.709 fl. oz Spanish extra virgin olive oil
- 2 green peppers, deseeded and cut into thin strips
- 4 bread buns
- 5.467 oz Iberico ham, sliced
- 0.19 cup Spanish extra virgin olive oil
- 2 green peppers, deseeded and cut into thin strips
- 4 bread buns
- 0.743 cup Iberico ham, sliced
Wine match