Bocadillo Explained

Spanish; Castilian: bocadillo
Alternate Name:	Spanish; Castilian: bocata, Basque: otarteko, Catalan; Valencian: entrepà
Country:	Spain
Type:	Sandwich
Served:	Cold or baked
Main Ingredient:	Spanish bread, cold meat or omelette

The Spanish; Castilian: bocadillo or Spanish; Castilian: bocata (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.

Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos are available in different parts of Spain, such as the serranito, almussafes and esgarrat.

Types

There is a wide variety of bocadillos in Spain,^[1] but the most typical can be pointed out. Bocadillos can also be found in northern Morocco.

Omelette

• Spanish omelette (prepared with or without onion)
• Campera omelette (prepared with potatoes, green pepper and chorizo)
• Jamon omelette (prepared with jamon instead of using potatoes)
• Cheese omelette
• Courgette omelette
• French omelette
• Garlic omelette (prepared with young garlic, green garlic)
• Bean omelette
• Aubergine omelette
• Spinach omelette
• Tuna fish omelette

Cold meat

• Jamón - Spanish dry-cured ham, typically served with olive oil
• Boiled ham with cheese
• Bacon with cheese
• Mortadella (with or without olives)
• Salchichón
• Salami
• Paté, Pâté
• Sobrassada with cheese

Cheese

• Cheese
• Fresh cheese with oil and tomato
• Cheese spread with anchovies
• Sliced Tasmanian feta cheese

Vegetarian

• Tomato and olive oil, Pa amb tomàquet
• Pisto (prepared with courgette, tomato sauce, green pepper, pine nut)
• Vegetarian (prepared with lettuce, tomato, olives and mayonnaise)

Sausage

• Chistorra
• Longaniza or blanco (white)
• Chorizo or rojo (red)
• Morcilla or negro (black)
• Blanco y negro (white and black, prepared with longaniza and morcilla)
• Frankfurt

Meat

• Pork fillet (with green pepper and french fries)
• Horse meat
• Pechuga (Chicken filet)
• Pepito (Beef meat)
• Lamb meat

Egg

• Fried egg (other ingredient normally accompanied)
• Revuelto de huevos, Scrambled eggs

Fish

• Calamares, Fried calamares
• Puntillas or Puntillitas (Battered and fried baby squid)
• Calamares en su tinta (Squid stewed in its own black ink)
• Tuna fish with olives
• Sardines
• Cuttlefish
• Smoked salmon with boiled eggs

Sweet

• Chocolate

Other

• Brascada (prepared with beef fillet, Spanish ham and fried onions)
• Kike (prepared with pork fillet, Spanish ham, french fries, fried egg, fried onions and mayonnaise)
• Pascuala (prepared with horse fillet, bacon, tomato sauce)
• Pascuala especial (prepared with pork fillet, bacon, cheese and tomato sauce)
• Cofrade
• Chivito
• Emanuele (prepared with chorizo, green pepper, cheese and alioli sauce)
• Spanish Bocadillo (prepared with Spanish omelette, bacon and fresh tomato in slices)
• Portuguese Bocadillo (prepared with pork sausage, fries and green pepper)
• Tumbadito (prepared with turkey fillet, green pepper, cheese and alioli)

See also

• List of sandwiches - Cuban sandwich

Notes and References

1. Book: Pérez, [redacción de textos, Ana María|title=Bocadillos, sándwiches y canapés : recetas originales para comer rápido y bien|year=2001|publisher=RBA|location=Barcelona|isbn=8479017279.