Bocadillo de Pulled Pork
Pulled pork bocadillo; American influence.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Bocadillo de Pollo
Chicken bocadillo; grilled or breaded chicken.
Bocadillo de Pollo Empanado
Breaded chicken bocadillo; chicken escalope, fried.
Bocadillo de Pollo al Curry
Curry chicken bocadillo; international influence.
Bocadillo de Pluma Ibérica
Ibérico pork 'pluma' cut bocadillo; feather-shaped tender cut.
Bocadillo de Pitu
Free-range chicken (pitu de caleya) bocadillo.
Bocadillo de Pisto
The bocadillo de pisto is an engineering problem with a sweet payoff: La Mancha's slow vegetable stew, tomato and pepper and courgette cooked to a jammy reduction, packed thick into a barra.
Bocadillo de Pisto Manchego
Manchego-style pisto bocadillo; often topped with fried egg.
Bocadillo de Piquillo Relleno
Stuffed piquillo pepper bocadillo; peppers stuffed with bacalao or meat.
Bocadillo de Pimientos
Red morrón peppers charred black, peeled to a sweet slippery flesh, laid in an oiled barra against a salty foil of tuna or anchovy. The bocadillo de pimientos is a larder preserve opened into bread.
Bocadillo de Pimientos del Piquillo
Piquillo pepper bocadillo; roasted, peeled piquillo peppers (often stuffed with cod or meat).
Bocadillo de Pimientos del Padrón
Galicia's famous bar peppers, fried whole and salted, packed into a barra: most come grassy and mild, but every so often one bites sharply, and you never know which until you have bitten it.
Bocadillo de Pechuga
Chicken breast bocadillo; grilled chicken breast.
Bocadillo de Pastel de Carne
Meat pie (pastel de carne murciano) components in bread.
Bocadillo de Papas Arrugadas
The bocadillo de papas arrugadas folds a whole Canarian tapa into a barra: small potatoes boiled white with salt until the skins wrinkle, crushed into bread, the mojo dip turned into the only sauce.
Bocadillo de Morcilla
Slaughter-morning food settled into the bars: morcilla de Burgos, more onion than anything else and bound with rice, seared in thick coins until the cut faces crisp, packed hot into a split barra.
Bocadillo de Morcilla de Burgos
The place-locked, IGP-protected morcilla bocadillo: rice-bound Burgos blood sausage seared into rounds on a split barra, with a strip of fried red pepper, also stood on bread as the cojonuda.
Bocadillo de Morcilla de Burgos
Burgos blood sausage bocadillo; rice-based morcilla, smoky and rich.
Bocadillo de Migas
The bocadillo de migas folds the shepherd's fried breadcrumbs into a fresh roll: stale bread dampened and cooked back to gold in pork fat with garlic and chorizo, then carried inside more bread.
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 Manteca Colorá
Colored lard bocadillo; pork fat cooked with paprika, spread on bread like butter. Traditional breakfast.
Bocadillo de Longaniza Valenciana
Valencian longaniza bocadillo; regional white sausage.
Bocadillo de Longaniza de Aragón
Aragonese longaniza bocadillo; regional cured sausage.