Guisos y Especialidades en Pan - One Sandwich

Slow-cooked meat bocadillo; shredded meats (pork, chorizo, morcilla, tocino) from cocido andaluz (Andalusian stew), mashed together. Rich...

Mollete with lard (manteca).

Ropa vieja bocadillo; shredded beef in tomato sauce, Canarian style.

Meat pie (pastel de carne murciano) components in bread.

Wrinkled potatoes in bocadillo; boiled in salt water, with mojo.

Migas bocadillo; fried breadcrumbs with pork fat, garlic, sometimes chorizo—humble shepherd's food.

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.

Fabada bocadillo; components of fabada asturiana (white bean stew with chorizo, morcilla, tocino) in bread.

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.

Valencian mid-morning meal tradition; substantial bocadillo eaten around 10-11am, often with beer. A social ritual.