1. Bocadillo de lomo
The Spanish sandwich bocadillo or bocata de lomo consists of bread stuffed with pork tenderloin. Typically, a baguette (barra de pan), molle, or ciabatta of Spanish origin is cut in half longitudinally and then toasted or grilled to add texture.
Typically, both sides of the bread are rubbed with mature tomato halves and garlic bulbs, and the filling can be enhanced by the addition of cheese, tomato segments, peppers, onions, or even Spanish tortilla (potato omelet) slices.
2. Bocadillo serranito
Serranito is a classic bocadillo sandwich variant that originated in Seville in the 1970s. The sandwich typically consists of a viena andaluza (an oblong, crusty bread roll) or a mallet (a soft, rustic white bread roll) that has been cut in half lengthwise and filled with fried pork tenderloin, Serrano ham, strips of fried green peppers (typically of the Italian variety), and tomato slices.
Some variations may include a segment of tortilla or French omelet, lettuce, cheese, or portions of crispy fried bacon, while others may substitute chicken breasts or beef for pork tenderloin. After the sandwich became popular in tapas restaurants in Seville, José Luis Cabeza Hernández, also known as José Luis del Serranito, quickly patented and trademarked the name serrano.
3. Bocadillo de queso
The Spanish sandwich bocadillo de queso consists of Spanish bread and cheese segments. Due to the simplicity of this bocadillo variant, both the bread and cheese used in its preparation must be of superior quality.
Barra de pan, a baguette of Spanish origin, is the most popular option for bread, while the cheese selection includes Manchego cheese, queso fresco (fresh cheese), queso de cabra (goat cheese), Edam cheese, and blue cheese.
4. Bocadillo de salmon
This Spanish sandwich is a variant of fish-based bocadillo sandwiches made with Spanish bread and salmon filling. Typically, the sandwich’s interior consists of smoked salmon segments layered inside a halved baguette (barra de pan) prepared in Spanish fashion.
The bread is occasionally toasted to make it crispier, and olive oil may be drizzled on the inside to make it moister. In addition to salmon, the sandwich’s content typically includes ingredients such as queso fresco, salsa criolla, arugula, tomato slices, tartar sauce, pickles, capers, or tortilla francesa, among others.
5. Bocadillo de tortilla
Typical bocadillo de tortilla consists of a thick portion of the traditional Spanish tortilla (potato frittata) sandwiched between two pieces of bread. This sandwich is typically made with a rustic, Spanish-style baguette called barra de pan, which is typically sliced in half longitudinally and (occasionally) toasted to make it crispier.
Infrequently, the sandwich may be drizzled with olive oil or massaged with tomatoes or tomato sauce, or it may be augmented with condiments such as ketchup, mayonnaise, or Tabasco sauce.
6. Bocadillo de carne
Bocadillo de carne refers to a variant of Spanish bread-and-meat sandwiches known as bocadillos. Numerous varieties of bread, including baguette (barra de pan), hamburger buns, hot dog buns, viena andaluza, and millet bread, can be used to make the sandwich.
As sandwich fillings, poultry, pork, beef, veal, goat, and horse flesh may be used, as well as a variety of Spanish salamis and sausages. Some of the most popular meat sandwiches include pork tenderloin, poultry breasts that have been breaded, Spanish ham (such as Serrano or Iberian ham), and Spanish sausages such as chorizo, chistorra, or sobrasada.
Bocadillos or boats are Spanish sandwiches made with baguettes of the Spanish type known as barra de pan, as opposed to traditional sandwiches made with contemporary white bread known as pan de molde in Spain. Meat, cheese, caviar, omelets, jamón, and chorizo sausages are the most typical fillings for bocadillos.
Typically, Spanish bocadillos do not contain scallions, mayonnaise, pickles, or lettuce; however, the bread is occasionally massaged with halved tomatoes or olive oil. Due to the popularity of these sandwiches, the fillings vary from region to region: omelet bocadillos are typically consumed for breakfast or as an afternoon snack and contain eggs, cheese, beans, peppers, and potatoes; meat-based bocadillos are frequently made with chicken, beef, pork, horse, or goat; and fish-based bocadillos frequently contain cuttlefish, sardines, and squid.
8. Bocadillo de calamares
Bocadillo de calamares is one of the most well-known bocadillo sandwiches in Spain and one of the most popular pub snacks in Madrid. It typically consists of a barra de pan, a crusty baguette made in the manner of Spain, that has been halved longitudinally and filled with fresh and crispy fried calamari rings.
The calamari is typically coated in flour and sautéed in olive oil, while the contents of the sandwich may be enhanced with a dash of olive oil, aioli (garlic mayonnaise), or fresh lemon juice. This basic sandwich is traditionally consumed with a small tumbler of ice-cold draft beer known in Spanish as a caa.
9. Bocadillo de jamón
Bocadillo de jamón is a sandwich prepared with Spanish bread and ham segments, such as jamón Serrano or jamón Iberico. Typically, it comprises a baguette (barra de pan) that has been sliced down the middle and layered with ham.
The cut side of the bread is typically drizzled with olive oil and rubbed with ripe tomato halves and garlic to make the sandwich juicier and more flavorful. The filling may also be enhanced with slices of cheese (typically Manchego cheese), tomato slices, strips of roasted piquillo peppers, and pitted black olives.
Montaditos are an essential tapa in Spain. Although there is no definitive list of ingredients, montaditos are always prepared with bread segments, typically from a thin, baguette-like bread. The garnishes are extraordinarily versatile and may include smoked beef, chorizo sausages, jamón, various cheeses, pickled vegetables, anchovies, and other types of seafood.
There are no set standards for which toppings to use or how to combine them, and the combinations are seemingly infinite. Montaditos may have been the first form of sandwich in Spain, dating back to the fifteenth or sixteenth century. It is believed that the name montadito derives from the verb montar, which means to mount, in reference to the garnishes that are affixed to each bread segment.
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