Sandwiches are not foreign to the tongue of some Indonesians. This food can be found sold by street vendors or shops. Turns out the sandwiches have a different name in Spain. In this matador country, the sandwich is known as Bocadillo. This is a kind of sandwich served on a baguette.
Sandwiches in Spain are very different from sandwiches in the United States. Baguette bocadillos, about 6 to 8 inches long, then sliced in half and stuffed with Spanish chorizo sausage, tuna, cold cuts, or Serrano ham. Bocadillo also has various types. Well, this article will discuss various types of typical Spanish sandwiches. Come on, see.
- Bocadillo de Morcilla (Blood Sausage Sandwich)
When people say the Spaniards used every part of a pig, they mean every part, including, in this case, the blood. Although the recipe for Spanish blood sausage, known as morcilla, varies by region.
The most striking blood sandwich comes from León. In this region of northern Spain, morcilla is not preserved in sausage containers as in many other parts of the country, most famously in Burgos. Here, the coagulated pork blood is stir-fried with onions and salt until it becomes a paste.
A thick layer of this deep red paste is then put on top of the sliced baguette. Some caramelized onions are sprinkled on top and this snack is ready to serve.
- Bocadillo de Jamon (Ham Sandwich)
Bocadillo de Jamon is a popular Spanish dish that translates to “ham sandwich”. The natives love it for the simplicity of this sandwich.
While there are many ways to prepare this dish, the basic ingredients are the same: Jamón Ibérico (Iberian ham) or Jamón Serrano (Serrano ham), and barra de pan (almost the same as a baguette in Spanish).
This dish first became popular in hole-in-the-wall cafes, bars and pubs. The natives will combine this delicacy with all kinds of drinks such as coffee, tea, beer and wine.
Just eating Spanish ham and bread was a bit boring. Hence for added flavour, the natives would add sandwiches with various fillings and additional ingredients such as olives, tomatoes, garlic, bell peppers and slices of Spanish cheese.
Some Spanish bars will cut the bocadillo de jamon into smaller portions and serve as a delicious tapa.
- Bocadillo de Calamares (Squid Sandwich)
This is probably the most famous sandwich in Madrid. Bars dedicated to making bocadillos de calamares line the streets surrounding the city’s main square, Plaza Mayor. And while it may seem a bit odd, this type of sandwich is totally worth trying.
The sandwich itself is pretty simple. Breaded and deep-fried calamari stuffed into a baguette. Some bars serve it with a garlicky mayonnaise or paprika-spiced tomato sauce and accompanied by caña from Mahou, a small pint of local beer.
- Bocadillo de Queso (Cheese Sandwich)
Bocadillo de queso is a Spanish sandwich made from Spanish bread and cheese slices. Due to the simplicity of this sandwich, both the bread and the cheese used to make this bocadillo variant must be of excellent quality.
The most common bread option is a Spanish-style baguette called barra de pan. While the choice of cheese consists of various types of cheese such as Manchego cheese, Edam cheese, queso de cabra (goat cheese), queso fresco (fresh cheese), and blue cheese.
Bread is usually cut in half lengthwise and is often slathered with olive oil or topped with ripe tomatoes on the inside. Lettuce or rocket leaves, sliced tomatoes, sliced roasted peppers, and sliced ham are some of the choices that can be added to sandwich fillings.
The goal is to add flavor and make the dish more filling. Just like other bocadillo sandwiches, the bocadillo de queso can be eaten as a filling snack any time of day or as a snack for breakfast, lunch, or dinner.
- Bocadillo de Tortilla (Potato Omelet Sandwich)
In Spain this is a tortilla de patatas sandwich. Although it may not look too tempting, the goodness of this potato omelet is that it has no taste at all. The key to this sandwich is the potato omelet. Probably one of the most popular dishes in the country.
A Spanish omelet is made from fried potatoes and onions that have been mixed with a beaten egg. This mixture is then immediately baked to make plate-sized pieces that are golden brown on the outside and still soft on the inside.
Take a large piece of yellow española tortilla and tuck it into a baguette to make an absolutely fantastic sandwich! No need for sauces or garnishes.
- Bocadillo de Atún (Tuna Sandwich)
Bocadillo or bocata de atún is a classic variation of the Spanish bocadillo sandwich. Usually these sandwiches are nothing more than a Spanish-style baguette (barra de pan) sliced in the middle and stuffed with generous amounts of canned tuna in oil.
The inside of the bread can be topped with chopped tomatoes, olive oil, or both for added flavor. In addition to tuna, other ingredients are usually added to the filling of sandwiches.
Ingredients used include olives, cheese, onions, sliced tomatoes or hard-boiled eggs, sliced roasted piquillo peppers, alioli (garlic and mayonnaise sauce), and anchovies.
This Spanish-style tuna sandwich makes a delicious filling snack or snack for breakfast, lunch, or dinner. Usually sandwiches are eaten with a glass of cold beer or a cup of coffee with milk (café con leche).
- Bocadillo Serranito (Pork Sandwich)
Serranito is probably the most sold sandwich in all of Spain. The creators of this sandwich have basically taken five favorite things from Spanish cuisine and stuffed them all between the breads to make one famous sandwich.
The serranito sandwich is stuffed with Iberian pork filet, preserved serrano ham slices, fried egg fried egg with olive oil, roasted green peppers, a dash of ripe red tomatoes and a dash of alioli (garlic mayonnaise).
Unfortunately, this flavorful sandwich can only be found in southern Spain as it is a specialty of the Andalusian capital, Seville.
- Bocadillo de Paté (Sandwich Paté)
The bocadillo de paté is a Spanish sandwich consisting of Spanish bread stuffed with a soft, spreadable type of paté (liver preparation) or sliced terrines (thick meat preparation).
In Spain, this variant of the bocadillo is a favorite of children and a staple in elementary school canteens where it is usually given to children for merienda (afternoon snacks).
Children’s favorite buns are square slices of white bread (crumbs removed) that have been smeared with a fine paté such as pork liver paté, chicken paté, or foie gras, and then combined to make a sandwich.
This sandwich can also be prepared with a Spanish-style baguette called barra de pan. While other paté variants used for filling include tuna paté, Iberian (ham) paté, and vegetarian ones such as peanut or olive paté.
In addition to paté, sandwich fillings can also contain ingredients such as onions, cucumbers, eggs, sliced tomatoes, cheese, or mustard. While much loved by adults, these sandwiches are not usually served in bars and tapas restaurants in the country.
- Bocadillo de Nocilla y Chorizo (Sausage & Nocilla Sandwich)
This may not be the most popular sandwich in Spain. Many Spaniards will say that this sandwich doesn’t exist in the country. But the unique combination of flavors makes it one of the most famous sandwiches for those in the know.
This type of sandwich is especially popular among elementary school children. White bread is topped with Nocilla, the Spanish version of Nutella chocolate spread, and topped with thin slices of chorizo, which is pork sausage seasoned with peppers and garlic.
It may sound awful, but somehow the smoked peppers in the salty sausage mix with the sweet and tender Nocilla.
- Bocadillo de Salami (Salami Sandwich)
Bocadillo de salami is a variant of the Spanish bocadillo sandwich. This sandwich is made from barra de pan, which is a Spanish-style baguette covered with thin slices of salami.
Once sliced lengthwise, the bread can be greased with a little olive oil or added with tomatoes and garlic to add flavor.
For added crunch before adding the filling, these sandwiches can also be baked. Apart from salami, the filling can also consist of sliced cheese (such as panela, Manchego, mozzarella, Edam, or Gouda), onions, cherry tomatoes, or arugula leaves.
In Spain, this simple salami sandwich is usually eaten with a soft drink or a cold beer. This type of Spanish sandwich can be eaten as an afternoon snack (merienda), a snack in between meals, or it can also be served for dinner.
That’s a row of typical Spanish sandwiches that turn out there are called bocadillos and the bread is a baguette. This is different from the bread used for American-style sandwiches. There are many kinds of filling, from tuna to potato omelet.
If you are interested in trying one of these typical Spanish sandwiches, you don’t have to go far to that country. You can make your own by looking for the recipe on the internet. Good luck.