1. Bocadillo de bacon
The sandwich Bocadillo de Bacon is composed of Spanish bread and bacon segments. The most traditional choice for bread is barra de pan, a variety of Spanish baguettes, while cheese is the most common addition to the pork filling.
Typically, bacon is sautéed, grilled, or broiled until crispy. Other varieties of bread, such as hot dog buns or hamburger buns, may also be used in the preparation of this sandwich, and the filling may include fried onions, fried eggs, tomato slices (or tomato sauce), pepper or tomato marmalade, and jalapenos.
2. Bocadillo de cerdo
The Spanish sandwich bocadillo de cerdo consists of a loaf of bread stuffed with pork. In place of a baguette, burger buns, rustic bread, and pan Gallego (traditional Galician bread) are frequently used.
Pork loin chops, roasted pork, lomo de cerdo (pork tenderloin), pork fillets, pulled pork, or pork ribs, among others, are the primary component of the sandwich’s filling. Other common additions to the filling include fried onions, slices of crispy-fried bacon, tortilla, goat cheese, cabbage, pickles, butter, roasted red peppers, and a variety of sauces.
3. Bocadillo de tortilla
A 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.
4. 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.
5. Bocadillo de atún
The bocadillo or bocata de atn sandwich is a classic variant of the Spanish bocadillo. It typically consists of a baguette (barra de pan) cut in half and filled with a generous quantity of tuna in oil from a can.
Optionally, the interior of the bread may be massaged with tomato halves, olive oil, or both for additional flavor. Besides tuna, common sandwich-filling ingredients include olives, shallots, cheese, segments of fire-roasted piquillo peppers, slices of tomatoes or hardboiled eggs, anchovies, and aioli (garlic and mayonnaise dressing).
6. 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.
7. 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.
8. 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.
9. Bocadillo de pollo
The Spanish poultry sandwich Bocadillo de pollo can be prepared in numerous methods. As with other kinds of bocadillo, barra de pan, a Spanish-style baguette, is the bread of preference for this sandwich, although ciabatta may also be used.
Typically, the bread is divided lengthwise before being spread with mayonnaise and topped with chicken and additional ingredients such as tomato slices, arugula, lettuce, crispy fried onions, fried bacon, or cheese segments. The chicken may be prepared in a variety of ways, including minced, grilled, breaded, and fried preparations, as well as a creamy chicken salad.
10. 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 of 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.
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