Sobrasada is an extraordinarily versatile ingredient. Beyond spreading it on a slice of bread — which is already a pleasure in itself — sobrasada adds flavour, colour and richness to all kinds of dishes. Here we present four simple and delicious recipes.
Chicken Breasts Stuffed with Sobrasada
A perfect combination: the juiciness of chicken with the intense flavour of melted sobrasada inside. A main course that impresses at any table.
Ingredients (serves 4)
- 4 large chicken breasts
- 200 g sobrasada
- 100 g Mallorcan soft cheese (or mozzarella)
- 1 beaten egg
- Breadcrumbs
- Extra virgin olive oil
- Salt and black pepper
Method
- Butterfly each breast by cutting horizontally without separating the two halves. Season with salt and pepper inside.
- Fill each breast with a generous layer of sobrasada and some slices of cheese. Close and secure with cocktail sticks.
- Dip each breast in beaten egg, then coat in breadcrumbs.
- Heat plenty of oil in a frying pan and brown the breasts on both sides until golden.
- Finish cooking in the oven at 180 °C for 15–20 minutes until the chicken is fully cooked through.
- Remove the cocktail sticks and serve with a green salad or roast potatoes.
Sobrasada Empanadas
Crispy on the outside, creamy on the inside. These empanadas are perfect as an appetiser or tapa, and they vanish from the table in minutes.
Ingredients (makes about 20)
- 1 packet of empanada wrappers
- 250 g sobrasada
- 150 g goat cheese or ricotta
- Honey for serving (optional)
- Olive oil for frying
Method
- Mix the sobrasada with the crumbled cheese in a bowl until you have a smooth filling.
- Place a spoonful of filling in the centre of each wrapper.
- Moisten the edges with a little water, fold in half and seal by pressing with a fork.
- Fry in hot oil (170–180 °C) until golden on both sides. You can also bake them at 200 °C for 15 minutes.
- Drain on kitchen paper and serve hot, drizzled with honey if desired.
Potato and Sobrasada Balls
An irresistible bite-sized treat combining the smoothness of mashed potato with the bold flavour of sobrasada. Perfect as a starter or finger food.
Ingredients (makes about 16)
- 500 g potatoes
- 150 g sobrasada
- 1 egg
- 50 g grated Parmesan
- Breadcrumbs
- Olive oil for frying
- Salt and nutmeg
Method
- Boil the potatoes in their skins in salted water. Peel and mash until smooth. Allow to cool.
- Mix the mash with the Parmesan, a pinch of nutmeg and salt to taste.
- Take a portion of mash, flatten it in the palm of your hand, place a small ball of sobrasada in the centre and close to form a ball.
- Dip each ball in beaten egg, then coat in breadcrumbs.
- Fry in hot oil until golden, or bake at 190 °C for 20 minutes.
- Serve hot as an appetiser or side dish.
Sobrasada Panini
Quick, simple and absolutely delicious. The heat of the grill melts the sobrasada and cheese, creating a hot sandwich with an unbeatable flavour.
Ingredients (makes 2)
- 2 panini rolls or ciabatta
- 150 g sobrasada
- 100 g Brie or Camembert
- A handful of rocket
- Honey (optional)
- Olive oil
Method
- Cut the rolls in half and spread the base generously with sobrasada.
- Place thin slices of Brie on top of the sobrasada.
- Close the paninis and brush the outside with a little olive oil.
- Toast in a sandwich press or hot griddle for 3–4 minutes on each side, until the bread is crispy and the cheese has melted.
- Open slightly, add the fresh rocket and a drizzle of honey if desired. Serve immediately.