Bocadillos: Spanish sandwiches in many variations

Bocadillos are one of the simple classics of Spanish cuisine. These Spanish sandwiches are usually made with a long, crusty bread and can be filled with fish, meat, tortilla, cheese or vegetables. Whether as a quick snack, food on the go or part of a tapas menu, discover typical bocadillos from Spain and easy ideas to make at home. 

What are bocadillos? 

A bocadillo is a Spanish filled bread typically made with a long loaf with a crisp crust. Unlike a classic sandwich made with soft sliced bread, the bread itself plays a more prominent role in a bocadillo. 

The fillings vary depending on the region and personal preference. Popular options include Spanish tortilla, fish and seafood, ham, cheese, fried peppers or meat. 

Sauces such as aioli can also complement a Spanish bocadillo. Often, however, a little high-quality Spanish extra virgin olive oil is enough to bring the bread and filling together. 

Bocadillo recipes: typical Spanish variations 

If you are looking for an easy bocadillo recipe, there are plenty of options. Many variations require only a few ingredients and can be prepared quickly. 

Bocadillo de Calamares 

The Bocadillo de Calamares is particularly associated with Madrid and is one of the city’s best-known bocadillos. 

To prepare it, cleaned squid rings are lightly coated in flour and fried in Spanish extra virgin olive oil until golden brown. The warm calamari are then placed directly into the sliced bread. 

Traditionally, the bocadillo can be served very simply. Depending on your taste, a little aioli or a squeeze of lemon juice also works well. 

Serranito: an Andalusian bocadillo 

The Serranito is a well-known speciality from Andalusia and is particularly associated with Seville. 

Traditionally, the bread is filled with fried pork loin, Serrano ham and green pepper. Depending on the variation, tomato or a little aioli may also be added. 

First fry the green pepper and then the meat in Spanish extra virgin olive oil. Fill the sliced bread with the meat, Serrano ham and pepper and serve the Serranito while still warm. 

Bocadillo de Tortilla 

Spanish tortilla also makes an excellent filling for bocadillos. 

Cut a piece of freshly prepared Tortilla Española to fit the bread and place it between the two halves. Depending on your taste, you can add tomato or a little extra virgin olive oil. 

This simple variation shows that a good Spanish sandwich does not need many ingredients. 

Bocadillo with sardines and peppers 

Fish also works particularly well in bocadillos. For a quick variation, you can combine sardines with fried peppers. 

Fry strips of pepper in a little Spanish extra virgin olive oil and place them on the bread together with the sardines. Olives, tomatoes or hard-boiled egg can also be added to taste. 

Montaditos: the smaller relatives of bocadillos 

Alongside bocadillos, montaditos are also popular in Spain. These are small pieces of topped or filled bread that work particularly well as a tapa or light snack. 

The filling possibilities are almost endless. Some simple combinations include: 

• Montadito with Manchego and tomato: top the bread with tomato, Spanish Manchego and a little extra virgin olive oil.  

• Montadito with tuna and peppers: combine tuna with roasted red pepper and olives.  

• Montadito with steak and cheese: briefly fry thin slices of meat in Spanish extra virgin olive oil and serve them on warm bread with a Spanish cheese.  

• Vegetarian montadito: arrange roasted peppers, tomato or other vegetables on bread with Spanish extra virgin olive oil.  

Montaditos are particularly suitable when you want to serve several different flavours at the same time. 

Which bread is suitable for Spanish sandwiches? 

For classic Spanish bocadillos, a long loaf with a crisp crust and soft crumb works best. Different types of bread are used depending on the region. 

A mollete, a softer round bread from Andalusia, can also be used with a variety of fillings. If typical Spanish bread is not available, a baguette or another rustic white bread is a good alternative. 

Slice the bread lengthways without cutting all the way through. This helps keep the filling inside the bocadillo. 

Just a few drops of high-quality Spanish extra virgin olive oil on the bread can be enough to bring out the flavour of the other ingredients. 

Whether Bocadillo de Calamares, Serranito, Tortilla Bocadillo or Montadito: Spanish sandwiches show how good bread, just a few ingredients and extra virgin olive oil can be combined to create simple, flavourful dishes.