Bocadillo Vegetal con Atún
Vegetable bocadillo with tuna.
Bocadillo de Pescado y Marisco
Bocadillo de Sardinas
Sardine bocadillo; canned or fresh grilled sardines.
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.
Bocadillo de Pulpo
Galicia eats octopus off a wooden plate with a toothpick; the bocadillo de pulpo gives that plate a handle. Boiled tentacle, coarse salt, pimentón, and a heavy pour of oil, packed into a crusty barra.
Bocadillo de Pulpo a la Gallega
Galician-style octopus bocadillo; tender octopus with pimentón, coarse salt, olive oil.
Bocadillo de Mejillones
Mussel bocadillo; steamed or escabeche mussels.
Bocadillo de Marinera
Marinera in bread; Russian salad (ensaladilla rusa) on a round fried bread base—Murcian tapa, sometimes in bocadillo.
Bocadillo de Esgarraet
Esgarraet bocadillo; shredded salt cod with roasted red peppers, olive oil.
Bocadillo de Clòtxina
Mussel (clòtxina) bocadillo; local mussels.
Bocadillo de Boquerones
The bocadillo de boquerones is built on the vinegar-cured anchovy, the same fish as the salted anchoa but set white and firm by acid, not salt: pale fillets in garlic oil on a crusty barra.
Bocadillo de Bacalao
The bocadillo de bacalao is the back half of a multi-day ritual: salt cod soaked in changed water until it swells back firm and milky, then oil-poached, not battered, with roasted pepper in a barra.
Bocadillo de Bacalao Rebozado
Battered fried salt cod bocadillo.
Bocadillo de Atún
The fish was cooked at the cannery long before the bread was baked. Spain's pantry bocadillo tips oil-packed atún from the lata into a split barra, with roasted pepper, tomato, or olives alongside.
Bocadillo de Atún con Tomate
Tuna with tomato bocadillo.
Bocadillo de Atún con Pimientos
Tuna with peppers (often piquillo) bocadillo.
Bocadillo de Anchoas
Three mahogany strips of anchovy cured eighteen months in salt, laid in an oiled roll over cold butter. The bocadillo de anchoas is a sandwich built to stay out of one extraordinary ingredient's way.
Bocadillo de All i Pebre
All i pebre (eel stew with garlic and paprika) components in bocadillo.