The Spanish sandwich is the bocadillo: a length of crusty barra or a flat mollete, split lengthways, often rubbed with ripe tomato and dressed with olive oil, and given one good thing. That thing is the whole identity, a few slices of cured ham, a wedge of potato tortilla, a pile of fried squid, a length of grilled chorizo, and the bread is the firm, plain frame that carries it.
The catalog of 245 sorts by that filling. The largest force is the bocadillo itself in its dozens of fillings: jamon and the cured-sausage counter, the tortilla and the scrambled revuelto, the Madrid fried-calamares roll, the seafood of the coasts, the grilled and roast meats, the Spanish cheeses, the roasted vegetables, the regional stews packed into bread. Around it stand the named forms that are not just a bocadillo, the Barcelona bikini, the Andalusian serranito and montadito, the beef pepito, the Basque pintxo, the Catalan entrepa, and the breakfast tostada and mollete rubbed with tomato and oil.
The categories below capture how the catalog actually sorts. The giant is the bocadillo by filling; the cured-ham, cured-sausage and tortilla anchors carry the everyday meal. Below the anchors, the full filterable catalog lets you browse every entry by name or category.
Browse by family
Bikini
Barcelona's grilled ham-and-cheese: cooked ham and Emmental pressed in soft white bread until the cheese melts, sometimes lifted with truffle. · 4 sandwiches
Serranito
The Andalusian bocadillo: grilled pork loin, jamón serrano and a fried green pepper with tomato in a crusty roll, sometimes with egg or cheese. · 4 sandwiches
Pepito
The beef or veal bocadillo: thin tenderloin grilled fast and tucked hot into bread, often with fried green peppers, cheese or alioli. · 6 sandwiches
Pintxo
The Basque bite: a small slice of bread topped with one composed thing, anchovy, tortilla, cod, foie, held with a toothpick, plus the original Gilda. · 19 sandwiches
Montadito
The small Andalusian topped roll: a little crusty bread with one mounted topping, jamón, lomo, chorizo, pulpo, pringá, eaten in a few bites. · 12 sandwiches
Entrepà
The Catalan bocadillo on pa amb tomàquet: butifarra, fuet, anchovy, escalivada or pernil in tomato-rubbed crusty bread. · 10 sandwiches
Bocadillo de Tortilla & Revuelto
The egg bocadillo: a thick wedge of potato tortilla española in bread, plus the scrambled-egg revueltos with mushroom, shrimp or asparagus. · 17 sandwiches
Bocadillo de Calamares
Madrid's iconic fried-squid roll: flour-dipped calamares fried crisp and packed into a plain roll, with lemon, alioli or mayonnaise. · 9 sandwiches
Bocadillo de Jamón
The quintessential Spanish sandwich: thin slices of cured ham, serrano or ibérico, in crusty bread, often rubbed with tomato and olive oil. · 12 sandwiches
Bocadillo de Embutido
The cured-sausage counter in bread: chorizo, salchichón, fuet, lomo, sobrasada, chistorra, butifarra, morcilla, grilled, fried or sliced. · 25 sandwiches
Bocadillo de Pescado y Marisco
The coast in bread: tuna, salt cod, anchovy, sardine, octopus, mussel and squid-salad bocadillos, canned, cured, fried or dressed. · 18 sandwiches
Bocadillo de Carne
The grilled, roast and breaded meats in bread: lomo, solomillo, pollo, churrasco, cochinillo, lechazo, flamenquín, cachopo and pulled pork. · 28 sandwiches
Bocadillo de Queso
The Spanish cheese counter in bread: manchego, cabrales, idiazábal, mahón, tetilla, torta del casar, often paired with quince or walnuts. · 12 sandwiches
Bocadillo Vegetal & de Verdura
The vegetable bocadillo: escalivada, roasted peppers, grilled aubergine and courgette, pisto, asparagus, and the salad-and-tuna vegetal. · 15 sandwiches
Guisos y Especialidades en Pan
The regional stews and specialties packed into bread: pringá, fabada compango, migas, hornazo, empanada, ropa vieja and the slow-cooked meats. · 15 sandwiches
Tostada
The Spanish breakfast toast: crusty bread toasted and given olive oil and crushed tomato, or jamón, butter, sobrasada or avocado. · 5 sandwiches
Mollete & Pitufo
The soft Andalusian breakfast breads: the flat Antequera mollete and the small Málaga pitufo, split and filled with oil and tomato, ham or lard. · 3 sandwiches
El Bocadillo y la Mesa
The bocadillo itself and the Spanish table: the barra, chapata, coca, flauta and hogaza breads, the generic and gourmet bocadillos, alioli, mojo and romesco. · 31 sandwiches