Pringá
Slow-cooked meat bocadillo; shredded meats (pork, chorizo, morcilla, tocino) from cocido andaluz (Andalusian stew), mashed together. Rich...
Slow-cooked meat bocadillo; shredded meats (pork, chorizo, morcilla, tocino) from cocido andaluz (Andalusian stew), mashed together. Rich...
Mollete with lard (manteca).
A bocadillo built on pure thrift: yesterday's Canarian puchero, too much boiled meat to finish, pulled into rags and refried with paprika and chickpeas, then spooned into a crusty roll.
Meat pie (pastel de carne murciano) components in bread.
The bocadillo de papas arrugadas folds a whole Canarian tapa into a barra: small potatoes boiled white with salt until the skins wrinkle, crushed into bread, the mojo dip turned into the only sauce.
The bocadillo de migas folds the shepherd's fried breadcrumbs into a fresh roll: stale bread dampened and cooked back to gold in pork fat with garlic and chorizo, then carried inside more bread.
Colored lard bocadillo; pork fat cooked with paprika, spread on bread like butter. Traditional breakfast.
Large white beans (judiones de La Granja) in bocadillo.
Hornazo bocadillo; Salamanca's meat pie (chorizo, lomo, eggs in bread dough) sliced.
Filloa (Galician crêpe) as wrap for various fillings.
The bocadillo de fabada is the Asturian bean stew lifted out of its broth: the compango of chorizo, morcilla, lacón and tocino sliced into a barra, the fabes crushed to a paste that binds the loaf.
Empanada in bread; Galician empanada (large filled pie with tuna, pork, or sardines) served in bread—carb on carb.
Chanfaina bocadillo; lamb offal stew in bread.
Boiled potatoes bocadillo; simple, traditional.
Somewhere between nine and noon, Valencia stops for the esmorzaret: a serious sandwich, a saucer of local peanuts and olives, a beer, and a flamed rum coffee to finish. The occasion is the dish.