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.
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 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 is the Valencian preparation of salt cod and roasted red pepper, torn by hand and marinated cold. Spooned into a crusty barra, it makes one of the cleaner fish bocadillos in Spain.
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.
Bocadillo de Churrasco
Grilled pork ribs bocadillo; Galician churrasco-style.
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.