Bocadillo de Carne - One Sandwich - The Joy of Sandwiches

Small breakfast roll; the tiny bread rolls popular in Málaga cafés.

Small roll with tomato.

Vegetable bocadillo with chicken.

Zorza bocadillo; seasoned raw pork with paprika and garlic (the mixture that becomes chorizo), fried and served in bread.

Young lamb (ternasco) bocadillo; Aragón's prized young lamb, grilled.

Sirloin bocadillo; beef tenderloin, often with peppers or cheese.

Sirloin with goat cheese bocadillo.

Ibérico pork 'secreto' (prized cut) bocadillo; marbled, intensely flavored.

San Jacobo bocadillo; ham and cheese wrapped in chicken or pork, breaded and fried. Like cordon bleu.

Raxo bocadillo; marinated pork pieces (similar to zorza but cooked) in bread.

Fresh cheese bocadillo; mild, soft fresh cheese.

Pulled pork bocadillo; American influence.

Chicken bocadillo; grilled or breaded chicken.

Breaded chicken bocadillo; chicken escalope, fried.

Curry chicken bocadillo; international influence.

Ibérico pork 'pluma' cut bocadillo; feather-shaped tender cut.

Free-range chicken (pitu de caleya) bocadillo.

Chicken breast bocadillo; grilled chicken breast.

Roast lamb bocadillo; milk-fed lamb (lechazo) traditional to Castile.

Burger in bocadillo bread; fusion format.

Flamenquín bocadillo; rolled pork loin stuffed with jamón serrano, breaded and fried (like a schnitzel roll), sliced into rounds in bread.

Suckling pig bocadillo; sliced roast cochinillo (Segovia's famous dish) in bread.

Grilled pork ribs bocadillo; Galician churrasco-style.

Pork cracklings bocadillo; crispy fried pork skin and fat.