Recipe for bocadillos with tortilla and spicy aioli
Serves 4
½cup mayonnaise1tablespoon chili-garlic sauce (such as sriracha)
½teaspoon paprika1garlic clove, mashed with a pinch of salt1baguette ⅓tortilla espanola, cut into squares2cups fresh baby arugula, stems trimmed
1. In a bowl, whisk the mayonnaise, sriarcha or hot sauce, paprika, and garlic.
2. Cut the baguette into 4 even pieces and halve each one horizontally. Spread a thin layer of aioli on the cut sides of the bread. Divide the tortilla among the sandwiches. Tuck arugula into each one. Molly Kravitz
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