Bocadillo de Jamón Serrano
Serrano ham bocadillo; dry-cured mountain ham aged 12-18 months, deep pink color, slightly salty, served simply on good bread.
Spain
Bocadillo de Jamón Ibérico
Ibérico ham bocadillo; premium ham from black Iberian pigs, often acorn-fed (bellota), intensely flavored with marbled fat that melts at ...
Bocadillo de Jamón de Teruel
Teruel ham bocadillo; DOP-protected ham from Teruel, aged in cold mountain air.
Bocadillo de Jamón con Tomate
Ham bocadillo with tomato; bread rubbed with ripe tomato (pan con tomate), drizzled with olive oil, then topped with jamón.
Bocadillo de Huevo Frito
Fried egg bocadillo; fried egg (often with runny yolk) in bread.
Bocadillo de Huevo Frito con Pimientos
Fried egg with fried peppers bocadillo.
Bocadillo de Huevo Frito con Jamón
Fried egg with ham bocadillo.
Bocadillo de Huevo Frito con Chorizo
Fried egg with chorizo bocadillo.
Bocadillo de Hornazo
Hornazo bocadillo; Salamanca's meat pie (chorizo, lomo, eggs in bread dough) sliced.
Bocadillo de Hamburguesa
Burger in bocadillo bread; fusion format.
Bocadillo de Gambas
One name, two sandwiches: a smoky shell-on prawn off the plancha, and a peeled prawn in garlic-chili oil that soaks the crumb. The bocadillo de gambas is a coastal treat set by the cook's first move.
Bocadillo de Gambas al Ajillo
Garlic shrimp bocadillo; prawns sautéed in olive oil, garlic, chili.
Bocadillo de Fuet
Fuet bocadillo; thin Catalan cured sausage, dry and slightly tangy.
Bocadillo de Flamenquín
Pounded pork loin wrapped around jamón serrano, breaded twice and deep-fried into a crisp log, then sliced into a Córdoba bar roll with alioli. Andalusia's richest cheap bite.
Bocadillo de Filloas
Filloa (Galician crêpe) as wrap for various fillings.
Bocadillo de Farinato
Farinato is a sausage made mostly of breadcrumbs and lard, not meat, perfumed with anise. It has to be fried to exist, and a fried egg is the glue that keeps the crumbly filling inside the roll.
Bocadillo de Fabada
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.
Bocadillo de Espárragos
Asparagus bocadillo; white asparagus from Navarra, often with mayonnaise.
Bocadillo de Esgarraet
Esgarraet bocadillo; shredded salt cod with roasted red peppers, olive oil.
Bocadillo de Escalivada
Escalivada, aubergine and peppers cooked in the embers until smoky, packed cold into a crusty roll with anchovy. A vegetable bocadillo whose name is its recipe.
Bocadillo de Empanada
Empanada in bread; Galician empanada (large filled pie with tuna, pork, or sardines) served in bread—carb on carb.
Bocadillo de Compango
The word compango means, in old Latin, the thing that goes with bread. The bocadillo de compango sends it home: the smoked chorizo, morcilla and lacón of an Asturian fabada loaded into a barra.
Bocadillo de Cochinillo
The bocadillo de cochinillo packs Segovia's roast suckling pig into a barra: meat so soft it is carved with a plate edge, skin rendered to brittle crackling that has to still shatter at the bite.
Bocadillo de Clòtxina
Mussel (clòtxina) bocadillo; local mussels.