Traditional Spanish Dishes
Discover how to prepare Sanjacobo, a typical Spanish recipe
Homemade Sanjacobos with cooked ham, melted cheese, and a golden, crispy coating. A traditional Spanish recipe, easy to assemble and perfect for serving freshly made.
Prepare four Sanjacobos with basic ingredients and enjoy the contrast between the crispy coating and the creamy interior of ham and cheese.
01
Ingredients
Have everything ready before you begin.
- ✓8 large slices of cooked ham
- ✓8 slices of cheese that melts well
- ✓120 g of wheat flour
- ✓2 eggs
- ✓180 g of breadcrumbs
- ✓500 ml of mild olive oil or sunflower oil for frying
- ✓1 pinch of black pepper
02
Step-by-step method
- 01
Assemble the Sanjacobos
Place a slice of cooked ham on a board, add two slices of cheese centered on top, and cover with another slice of ham. Press the edges gently and repeat to form four pieces. If the slices are large, fold them to enclose the filling better.
- 02
Seal the edges
Check that the cheese does not protrude too much. Press the open areas with your fingers to close each piece. There is no need to use toothpicks.
- 03
Prepare the coating
Place the flour in a plate, beat the eggs with black pepper in another container, and put the breadcrumbs in a third plate.
- 04
Coat each piece
Pass each Sanjacobo through the flour, including the sides, and shake off the excess. Then, cover it completely with beaten egg and finish with breadcrumbs, pressing gently so that they adhere. You can repeat the egg and breadcrumb steps a second time if you want a more resistant crust.
- 05
Let the coating rest
Let the four Sanjacobos rest for 5 to 10 minutes so that the coating compacts. Meanwhile, heat the oil in a large, deep frying pan.
- 06
Heat the oil
Heat the 500 ml of oil to around 170-180 °C, without it smoking. If you don't have a thermometer, check the temperature with a breadcrumb: it should bubble and brown slowly.
- 07
Fry in batches
Introduce the Sanjacobos one by one or two by two, depending on the size of the frying pan. Avoid filling it too much so that the oil does not lose temperature and the coating does not absorb excess fat.
- 08
Brown both sides
Fry each piece for approximately 2 or 3 minutes on each side. Turn it with tongs or a spatula when the surface is golden, seeking a firm and uniform crust. If the cheese starts to come out, lower the heat slightly and remove the piece when it finishes browning.
- 09
Drain the frying
Remove the Sanjacobos and place them on a plate covered with absorbent paper. Do not pile them up to avoid the steam softening the coating.
- 10
Serve hot
Let each piece rest for a minute and serve it hot. When cutting it, the outside should be crispy and the inside should show the ham with the melted cheese.
- Do not add salt: the ham and cheese already provide enough flavor.
- Choose slices of ham large enough to wrap the cheese and reduce the open edges.
- You can use tender cheese, edam, gouda, or another variety that melts well.
- Let the coating rest between 5 and 10 minutes before frying.
- Keep the oil hot, but not smoking.
- Do not fill the frying pan too much to maintain a crispy frying.
- Accompany the Sanjacobos with green salad, boiled potatoes, fried potatoes, or seasoned tomato.
- If you prepare them in advance, store them covered in the refrigerator and fry them just before serving; do not leave them for too many hours.
- You can also cook them in the oven or in an air fryer, lightly spraying the surface with oil and turning them halfway through cooking. The result will be different from traditional frying.
- Wait a moment before eating them, because the filling retains a lot of heat.