Bocadillo de Butifarra con Mongetes
Grilled butifarra with white beans in bocadillo.
Spain
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 Blanquet
Blanquet sausage bocadillo; white cured pork sausage from Valencia.
Bocadillo de Berenjena
Eggplant bocadillo; grilled or fried.
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.
Bocadillo de Alcachofas
Artichoke hearts trimmed to the tender centre and griddled until the leaves char, packed warm into an oiled barra with a sharp note of lemon. A hot vegetable bocadillo built on the Blanca de Tudela.
Bocadillo con Mojo
Bocadillo with mojo sauce; either mojo rojo (red, spicy) or mojo verde (green, cilantro-based).
Bocadillo Completo
Complete bocadillo; typically includes meat, cheese, lettuce, tomato.
Bocadillo Caprese
Caprese-style bocadillo; tomato, mozzarella, basil—Italian influence.
Bikini
A Barcelona ham-and-cheese toastie pressed gold on the plancha, the bikini is a croque-monsieur that Franco's ban on French menu words renamed after the nightclub that served it.
Bikini amb Pernil Dolç
Classic bikini with cooked ham (jamón york/dulce).
Barra de Pan
Standard Spanish baguette-style bread; crusty exterior, soft interior. The default bocadillo bread.
Almuerzo Valenciano
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.
Aceite de Oliva
Olive oil; drizzled on bread, essential.