Bocadillo Vegetal con Atún
Vegetable bocadillo with tuna.
Andrew Lekashman
Bocadillo Mixto
Mixed bocadillo; typically ham and cheese.
Bocadillo Gourmet
Upscale bocadillo; artisanal bread, premium ingredients, creative combinations.
Bocadillo Especial
Special bocadillo; house specialty, varies by establishment.
Bocadillo de Zorza
Zorza bocadillo; seasoned raw pork with paprika and garlic (the mixture that becomes chorizo), fried and served in bread.
Bocadillo de Zarangollo
Zarangollo bocadillo; Murcian scrambled eggs with zucchini and onion.
Bocadillo de Tortilla
A wedge of potato omelette slid whole into bread, the filling already a meal on its own. The bocadillo de tortilla is among Spain's most common bar sandwiches, one cooked dish as the whole build.
Bocadillo de Tortilla sin Cebolla
Spanish omelette without onion; purists prefer this to taste the potato.
Bocadillo de Tortilla Española
Classic Spanish omelette sandwich; eggs, potatoes, salt, cooked slowly in olive oil until set but still slightly custardy inside (jugosa)...
Bocadillo de Tortilla de Patatas
Potato omelette bocadillo; alternative name emphasizing the potatoes.
Bocadillo de Tortilla con Pimientos
Spanish omelette with roasted peppers (pimientos) in bocadillo.
Bocadillo de Tortilla con Chorizo
Spanish omelette with chorizo pieces added.
Bocadillo de Tortilla con Cebolla
Spanish omelette with onion bocadillo; caramelized onion adds sweetness.
Bocadillo de Ternasco
Young lamb (ternasco) bocadillo; Aragón's prized young lamb, grilled.
Bocadillo de Solomillo
Sirloin bocadillo; beef tenderloin, often with peppers or cheese.
Bocadillo de Solomillo con Queso de Cabra
Sirloin with goat cheese bocadillo.
Bocadillo de Sobrasada
Mallorca's spreadable cured pork sausage, brick-red with pimentón and too soft to slice, knifed cold onto crusty bread or warmed molten and threaded with island honey.
Bocadillo de Sobrasada con Miel
Sobrasada with honey bocadillo; the sweet-savory combination is classic.
Bocadillo de Sepia
Griddled cuttlefish slid hot into a crusty barra with raw garlic, parsley and lemon. Spain's beach-bar bocadillo, eaten in your swimsuit a few steps from the Mediterranean.
Bocadillo de Secreto Ibérico
A hidden, heavily marbled muscle, two per pig, freed by feel from under the back fat. Grilled fast on a hot plancha and laid in a crusty barra: acorn-fed Iberian pork at its richest.
Bocadillo de Sardinas
Sardine bocadillo; canned or fresh grilled sardines.
Bocadillo de San Jacobo
A flat fried cutlet, cheese sealed inside two slices of ham under a hard breadcrumb shell, slid hot into a crusty barra. Named for Saint James for reasons nobody has ever pinned down.
Bocadillo de Salpicón
Seafood salad bocadillo; mixed seafood with vinaigrette.
Bocadillo de Salmón Ahumado
Cold-smoked salmon, cured then smoked below the cooking line so it stays velvety and near-raw, over cream cheese in a soft roll. The modern café bocadillo, built on a fish Spain now mostly imports.