Bocadillos

Bocadillo is the Spanish term for a sandwich made with a long, crusty loaf, typically a baguette or similar bread, split lengthwise and filled with a variety of ingredients. The form is known colloquially as a bocata in many regions.

Typical fillings range from simple to elaborate and include jamón serrano or jamón ibérico, lomo, chorizo, cheese, tortilla de patatas, tuna, sardines, anchovies, calamares, or other seafood. Vegetables, peppers, or fried eggs may also appear. The fillings can be cold or hot, and some bocadillos are toasted or grilled in bars and cafés.

Preparation and serving: Bocadillos are a staple of casual lunches and are commonly eaten as street or bar food in Spain. They are usually served with a beverage, such as coffee, beer, or wine. While many are enjoyed cold, a number of varieties can be warmed or pressed to enhance the flavors.

Regional notes: The popularity of specific fillings varies by region. For example, bocadillo de calamares is closely associated with Madrid, while seafood-filled versions are common in coastal areas. The term reflects a traditional approach to a portable, everyday meal rather than a single recipe, and regional dialects or preferences influence terminology and fillings.