Bocadillo de Cecina
Cecina de León is beef cured like the great hams: salted, oak-smoked, and hung in mountain air for at least seven months, then shaved thin into a crusty barra under a thread of olive oil.
Andrew Lekashman
Bocadillo de Carrillera
The carrillera is the pig's own jaw muscle, worked hardest of any in life, turned by hours of wine braise into the softest thing on the bar, from the offal counter to a Michelin star in Madrid.
Bocadillo de Carne Fiesta
Carne fiesta folds a fiesta-day dish into bread: pork cubed and marinated overnight in garlic, paprika, and wine, fried hard and handed out at a romería's ventorrillo stall.
Bocadillo de Calamares
At a counter near Plaza Mayor the rings come out of the oil pale gold and go straight into a split barra with a squeeze of lemon. Madrid handles its signature squid as a fry-shop product, not seafood.
Bocadillo de Calamares con Mayonesa
Fried calamari with mayonnaise bocadillo.
Bocadillo de Calamares con Limón
Fried calamari with lemon squeeze bocadillo.
Bocadillo de Calamares con Alioli
Fried calamari with alioli (garlic mayonnaise) bocadillo.
Bocadillo de Calamares a la Romana
Roman-style fried calamari bocadillo; squid in light batter, fried crispy.
Bocadillo de Calabacín
Courgette brings no flavour and no fat, so its bocadillo is all addition: salted to empty its water, cooked hard for colour, and leaned on oil and a salty partner. A roll built on a near-blank.
Bocadillo de Cachopo
Cachopo bocadillo; Asturian specialty of two beef or veal fillets stuffed with ham and cheese, breaded and fried. Large and rich.
Bocadillo de Cachelos
Boiled potatoes bocadillo; simple, traditional.
Bocadillo de Butifarra
A coil of raw Catalan butifarra cooks to order over coals, then goes into a split barra with allioli or a smear of pa amb tomàquet. The portable reading of butifarra amb mongetes.
Bocadillo de Butifarra con Mongetes
Grilled butifarra with white beans in bocadillo.
Bocadillo de Boquerones
The bocadillo de boquerones is built on the vinegar-cured anchovy, the same fish as the salted anchoa but set white and firm by acid, not salt: pale fillets in garlic oil on a crusty barra.
Bocadillo de Blanquet
Blanquet is a pale Valencian sausage of pork bound with egg, scented with cinnamon and pine nuts, poached not dried and carrying no blood. Sliced cold into a barra, its seasoning does the work.
Bocadillo de Berenjena
Eggplant bocadillo; grilled or fried.
Bocadillo de Bacalao
The bocadillo de bacalao is the back half of a multi-day ritual: salt cod soaked in changed water until it swells back firm and milky, then oil-poached, not battered, with roasted pepper in a barra.
Bocadillo de Bacalao Rebozado
Battered fried salt cod bocadillo.
Bocadillo de Atún
The fish was cooked at the cannery long before the bread was baked. Spain's pantry bocadillo tips oil-packed atún from the lata into a split barra, with roasted pepper, tomato, or olives alongside.
Bocadillo de Atún con Tomate
Tuna with tomato bocadillo.
Bocadillo de Atún con Pimientos
Tuna with peppers (often piquillo) bocadillo.
Bocadillo de Anchoas
Three mahogany strips of anchovy cured eighteen months in salt, laid in an oiled roll over cold butter. The bocadillo de anchoas is a sandwich built to stay out of one extraordinary ingredient's way.
Bocadillo de All i Pebre
All i pebre (eel stew with garlic and paprika) components in bocadillo.
Bocadillo de Alcachofas
Artichoke hearts trimmed to the tender centre and griddled until the leaves char, packed warm into an oiled barra with a sharp note of lemon. A hot vegetable bocadillo built on the Blanca de Tudela.