Bocadillo de Salmón Ahumado
Cold-smoked salmon, cured then smoked below the cooking line so it stays velvety and near-raw, over cream cheese in a soft roll. The modern café bocadillo, built on a fish Spain now mostly imports.
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 Salchichón
Salchichón bocadillo; cured pork sausage similar to salami, flavored with black pepper (not paprika like chorizo).
Bocadillo de Ropa Vieja
A bocadillo built on pure thrift: yesterday's Canarian puchero, too much boiled meat to finish, pulled into rags and refried with paprika and chickpeas, then spooned into a crusty roll.
Bocadillo de Revuelto
Scrambled egg bocadillo; eggs scrambled with various additions.
Bocadillo de Revuelto de Setas
Scrambled eggs with wild mushrooms bocadillo.
Bocadillo de Revuelto de Morcilla
Scrambled eggs with crumbled blood sausage bocadillo.
Bocadillo de Revuelto de Gambas
Scrambled eggs with shrimp bocadillo.
Bocadillo de Revuelto de Espárragos
Scrambled eggs with asparagus bocadillo.
Bocadillo de Raxo
Galician fresh pork loin, cubed and steeped in garlic, fried fast and tipped hot into a crusty barra. The raxería's plate, carried out the door one-handed.
Bocadillo de Queso
Cheese bocadillo; various Spanish cheeses—manchego most common.
Bocadillo de Queso Torta del Casar
Torta del Casar bocadillo; soft, creamy sheep's cheese from Extremadura with slightly bitter, intense flavor.
Bocadillo de Queso Tetilla
Tetilla cheese bocadillo; soft, creamy Galician cow's milk cheese, mild and buttery.
Bocadillo de Queso Manchego
Manchego cheese bocadillo; sheep's milk cheese from La Mancha, firm, nutty, slightly tangy. Aged versions (curado, viejo) have more inten...
Bocadillo de Queso Manchego Curado
Aged manchego bocadillo; firmer, more intense flavor.
Bocadillo de Queso Majorero
Majorero cheese bocadillo; goat cheese from Fuerteventura.
Bocadillo de Queso Mahón
Mahón cheese bocadillo; cow's milk cheese from Menorca, buttery when young, sharp when aged.
Bocadillo de Queso Idiazábal
Idiazábal cheese bocadillo; smoked sheep's milk cheese from Basque Country, firm with distinctive smoky flavor.
Bocadillo de Queso Fresco
Fresh cheese bocadillo; mild, soft fresh cheese.
Bocadillo de Queso de Cabra
Goat cheese bocadillo; various Spanish goat cheeses.
Bocadillo de Queso con Membrillo
Cheese with quince paste bocadillo; manchego paired with dulce de membrillo (quince paste)—sweet and savory combination.
Bocadillo de Queso Cabrales
A plain barra split around Cabrales, Spain's raw-milk blue that no one inoculates, aged in wild-mold limestone caves and cut only by a splash of Asturian cider.
Bocadillo de Queso Cabrales con Nueces
Cabrales blue cheese with walnuts bocadillo.
Bocadillo de Pulpo
Galicia eats octopus off a wooden plate with a toothpick; the bocadillo de pulpo gives that plate a handle. Boiled tentacle, coarse salt, pimentón, and a heavy pour of oil, packed into a crusty barra.
Bocadillo de Pulpo a la Gallega
Galician-style octopus bocadillo; tender octopus with pimentón, coarse salt, olive oil.