Spain - One Sandwich - The Joy of Sandwiches (Page 7)

Curry chicken bocadillo; international influence.

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

Free-range chicken (pitu de caleya) bocadillo.

Pisto (Spanish ratatouille—tomato, peppers, zucchini, onion) bocadillo.

Manchego-style pisto bocadillo; often topped with fried egg.

Stuffed piquillo pepper bocadillo; peppers stuffed with bacalao or meat.

Pepper bocadillo; roasted red peppers (pimientos asados) with olive oil.

Piquillo pepper bocadillo; roasted, peeled piquillo peppers (often stuffed with cod or meat).

Padrón peppers bocadillo; small green peppers, some hot, some not. Fried and salted.

Chicken breast bocadillo; grilled chicken breast.

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

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

Blood sausage bocadillo; Spanish morcilla (blood sausage with rice or onions depending on region) sliced or crumbled, often grilled.

Burgos-style morcilla; famous blood sausage with rice and onion, smoky flavor.

Burgos blood sausage bocadillo; rice-based morcilla, smoky and rich.

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

Mussel bocadillo; steamed or escabeche mussels.

Marinera in bread; Russian salad (ensaladilla rusa) on a round fried bread base—Murcian tapa, sometimes in bocadillo.

Colored lard bocadillo; pork fat cooked with paprika, spread on bread like butter. Traditional breakfast.

Valencian longaniza bocadillo; regional white sausage.

Aragonese longaniza bocadillo; regional cured sausage.

Cured pork loin bocadillo; lomo embuchado—cured, air-dried pork tenderloin, lean and delicate.

Cured loin with cheese bocadillo; often with manchego.

Grilled pork loin bocadillo; fresh loin sliced thin, quickly grilled.