Serranito is known as “The sandwich of southern Spain”, but Malaga and Seville residents compete the origin of this sandwich that began to become popular in the seventies and that, thanks to its simplicity and easy preparation, It is a classic of Andalusian cuisine.

“It’s from Seville, typical of here in Seville,” says a Sevillian. “The serranito from Malaga is the best there is, isn’t it?” answers a man from Malaga. But just as it is impossible to agree on the authorship, it is also impossible to agree on the which tastes better.

The Sevillians make it with five ingredients: bread, grilled pork loin, a few slices of tomato, fried green peppers and Serrano ham. While in Malaga Instead of loin, they use sirloin, peppers and ham. “Everyone plays with these ingredients. The truth is that the sandwich, if you order a serranito in Malaga, I don’t think many people know what the movie is about,” says a chef.

Versions of the rivalry have multiplied over the years. Adding or removing elements to each person’s taste. Some people add “pepper, tortilla, tomato and aioli”, although it always has to be “warm and the bread fluffy, soaked in oil”. But whatever you put in it, the important thing is that we end up with a serrano body based on serranitos.