Beef Picadillo Bocadillo

• 120 g raw 90% lean ground beef — Raw 90% lean ground beef
• 110 g whole-wheat baguette, split — Whole-wheat baguette or sturdy roll
• 100 g canned tomatoes, thoroughly drained — No-salt-added canned tomatoes
• 60 g red pepper, finely diced — Raw red bell pepper
• 25 g yellow onion, finely diced — Raw yellow onion
• 10 g black olives, chopped — Pitted black olives
• 10 g sherry vinegar — Sherry vinegar
• 0.8 g smoked paprika — Smoked paprika
• 5 g olive oil — Extra-virgin olive oil
• 0.2 g fine salt — Fine salt

Method

1. 1Mix the sherry-paprika liquidWhisk vinegar, paprika, salt, and 10 g cold water for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve beside the stove in a clean containerReserve beside the stove in a clean container so it stays separate for the later step.Look for: The sherry-paprika liquid is brick red with no paprika clumps.Safety: Keep the clean sherry-paprika liquid away from raw-beef utensils.
3. 3Cook the picadilloHeat oil in a skillet over medium-high. Add beef for 2 minutes undisturbed, crumble and cook 4 minutes.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-beef cross-contamination and verify the ground beef reaches 160°F.
4. 4Add red pepperAdd red pepper and onion for 3 minutes. Fold in the drained tomatoes, olives, and reserved sherry-paprika liquid and reduce for 3 minutes until the beef reaches 160°F.8 min · 160°FLook for: Beef is browned at 160°F and the tomato mixture is thick with no pooled liquid.
5. 5Toast and fill the bocadilloTransfer picadillo to a clean bowl. Dry-toast both cut baguette faces in the skillet for 45 seconds.2 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Use clean utensils after the beef reaches 160°F and handle the hot skillet carefully.
6. 6Press the soft crumb against the crust to form a shallow channelPress the soft crumb against the crust to form a shallow channel without discarding any bread, and add every gram of picadillo.Look for: The cut faces are crisp and the complete filling reaches both ends.
7. 7Close and sliceClose the bocadillo firmly so the filling stays contained without tearing the bread.Look for: The close and slice stage is complete and ready for the next action.
8. 8Rest seam-side down for 2 minutesRest seam-side down for 2 minutes, and cut in half with a clean serrated knife.2 min 30 secLook for: Both halves remain compact with visible beef, tomato, pepper, and olives.Safety: Serve promptly or refrigerate the filling within 2 hours.