bocadillo

A bocadillo is a traditional Spanish sandwich made with a long, crusty loaf, typically a barra or similar baguette-style bread. The bread is cut lengthwise and filled with a variety of ingredients, producing a portable and hearty meal.

Fillings vary widely by region and taste. Common choices include cured ham such as jamón serrano or jamón ibérico, lomo (cured pork loin), chorizo, cheese, tuna, tortilla española (potato omelette), and roasted vegetables. Iconic regional varieties include bocadillo de calamares in Madrid and bocadillo de tortilla, reflecting local specialties and seasonal ingredients. Some fillings are served with olive oil, tomatoes, or other simple condiments to enhance flavor.

Bocadillos can be eaten cold or hot. Many are toasted or grilled to melt cheese or meld flavors, making them popular for lunch or a quick street or casual meal. They are commonly enjoyed with coffee, mineral water, or a soft drink and are a staple of everyday dining in Spain.

Terminology varies by region. The term bocadillo is widely used, though bocata is a common colloquial variant in several areas. While the concept exists in other Spanish-speaking countries, the exact ingredients and bread type can differ, reflecting local culinary traditions. Overall, the defining feature of a bocadillo is the use of a long, crusty bread roll filled with a wide range of savory ingredients.