Bocadillo de Churrasco
Grilled pork ribs bocadillo; Galician churrasco-style.
Spain
Bocadillo de Chorizo
Chorizo bocadillo; Spanish cured pork sausage seasoned with pimentón (smoked paprika) and garlic. Can be sliced (curado) or grilled/fried...
Bocadillo de Chorizo Frito
Fresh chorizo coins shallow-fried until they pool deep orange grease, the bread dredged through it. The bocadillo de chorizo frito is home-kitchen merienda food about cooked fat and soaked bread.
Bocadillo de Chorizo de Teror
Teror chorizo bocadillo; soft, spreadable chorizo from Gran Canaria.
Bocadillo de Chorizo Curado
Cured chorizo bocadillo; firm, sliced cured sausage with intense paprika flavor.
Bocadillo de Chorizo a la Plancha
The bocadillo de chorizo a la plancha is fresh chorizo griddled skin-off until its pimenton-orange fat bleeds onto the steel and soaks back into the barra: the eastern-Spain bar almuerzo.
Bocadillo de Chistorra
Chistorra bocadillo; thin, fresh chorizo-style sausage from Basque Country/Navarra, typically grilled.
Bocadillo de Chistorra Navarra
A thin pork coil heavy with paprika fat, griddled until it crackles and folded into a barra. The chistorra was made slim on purpose so it cured in days, the first sausage off the Navarrese pig.
Bocadillo de Chipirones
Whole baby squid, hot off the plancha with garlic and parsley, packed into a crusty barra: the Basque coast's summer sandwich, built on hook-caught squid small enough to go in entire, crowns and all.
Bocadillo de Chicharrones
In Cádiz the chicharrón is charcuterie: pork belly cooked slow in lard, pressed into a block, shaved into slices that melt at hand heat. Coarse salt, a hard lemon squeeze, a crusty barra.
Bocadillo de Chanfaina
Chanfaina bocadillo; lamb offal stew in bread.
Bocadillo de Champiñones
Champiñones al ajillo, button mushrooms sautéed hard with garlic until the water cooks off and they turn meaty, forked hot into a crusty barra. A rare bocadillo that leans on a vegetable, eating rich.
Bocadillo de Cecina
Cecina de León is beef cured like the great hams: salted, oak-smoked, and hung in mountain air for at least seven months, then shaved thin into a crusty barra under a thread of olive oil.
Bocadillo de Carrillera
Pork cheek (carrillera) bocadillo; slow-cooked, tender.
Bocadillo de Carne Fiesta
Carne fiesta bocadillo; marinated pork chunks.
Bocadillo de Calamares
At a counter near Plaza Mayor the rings come out of the oil pale gold and go straight into a split barra with a squeeze of lemon. Madrid handles its signature squid as a fry-shop product, not seafood.
Bocadillo de Calamares con Mayonesa
Fried calamari with mayonnaise bocadillo.
Bocadillo de Calamares con Limón
Fried calamari with lemon squeeze bocadillo.
Bocadillo de Calamares con Alioli
Fried calamari with alioli (garlic mayonnaise) bocadillo.
Bocadillo de Calamares a la Romana
Roman-style fried calamari bocadillo; squid in light batter, fried crispy.
Bocadillo de Calabacín
Courgette brings no flavour and no fat, so its bocadillo is all addition: salted to empty its water, cooked hard for colour, and leaned on oil and a salty partner. A roll built on a near-blank.
Bocadillo de Cachopo
Cachopo bocadillo; Asturian specialty of two beef or veal fillets stuffed with ham and cheese, breaded and fried. Large and rich.
Bocadillo de Cachelos
Boiled potatoes bocadillo; simple, traditional.
Bocadillo de Butifarra
Butifarra bocadillo; Catalan fresh pork sausage, grilled, often with white beans (mongetes).