Pepito de Ternera

History

The pepito de ternera is a classic of Madrid's bar and cafetería culture, closely related to the broader pepito sandwich tradition shared with Venezuela. In Madrid, thin slices of veal or young beef tenderloin are griddled quickly and tucked into a crusty roll with roasted red peppers, aioli or mayonnaise, and sometimes a fried egg. Simple, satisfying and deeply Madrileño, it has been a lunchtime staple in the city's bars and mercados for generations.

Ingredients

• Crusty bread roll (bocadillo roll)
• Veal or young beef tenderloin, thinly sliced
• Roasted red peppers
• Aioli or mayonnaise
• Lettuce
• Salt and black pepper
• Olive oil
• Fried egg (optional)

How to Make

1. 1Heat olive oil in a griddle pan over high heat.
2. 2Season the thinly sliced veal with salt and pepper and griddle quickly — 1–2 minutes per side.
3. 3Split the crusty roll and spread aioli or mayonnaise on both sides.
4. 4Layer the griddled veal on the roll.
5. 5Add roasted red peppers, lettuce and a fried egg if desired.
6. 6Close the sandwich and serve hot.

Known for it

• Taberna El Rincón de JoseC. del Duque de Medinaceli, 12, Centro, 28014 Madrid, Spain