Bocadillo, also known as bocata, is a Spanish sandwich prepared using Spanish bread, usually a baguette or similar kind of bread, cut lengthwise. There are many variations but the classic bocadillo includes ingredients like slices of pickled green (or red) peppers, slices of pork loin, tomatoes, sliced Manchego cheese, and some olive oil.
Often bocadillos are flavored with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are generally accompanied by cold beer or red wine, drinks, coffee and a portion of tapas. Other variations of this exotic sandwich include the serranito, almussafes and esgarrat.
Origin & Cultural Significance
The origin of bocadillos dates back to the 15th century. Chronicles of the Indies mention that around this period, the term “chusco” was frequently cited to define a sandwich-like snack packed with cheese, eggs, tomatoes, and cold cuts.
It was somewhere around the 17th century that the dish’s present name, bocadillo, came into existence. It is believed to have originated from the word “bocado,” which means “mouthful”.
Since the 1950s, bocadillos have been believed to be a symbol of “proletarian food” because of their inexpensiveness and the good number of calories that they comprise. But it was during the second half of the 20th century that bocadillos ended up becoming one of the best-known snacks in Spain. Many people accompany it with tapas, a salad or even French fries and making it into a whole meal.
Spanish Bocadillo Recipe
- Baguette - 1
- Prosciutto or Jamon - 6 oz
- Manchego cheese (sliced) - 5 oz
- Garlic Clove - 1
- Roma Tomatoes - 3
- Italian Green Pepper - 1
- Olive oil - 6 tbsp
- Salt - 1 tsp
- Mojo picon/garlic may - 1 tbsp
- Begin by taking a small saucepan and adding olive oil to it. On a medium flame, heat it up.
- Now take the peppers and slice them. Add them to the olive oil and fry until they turn crispy and tender.
- Using a paper towel, get rid of the extra oil from the peppers. Now sprinkle a little bit of salt over them and keep them aside.
- Next, place the prosciutto or jamon into the oil and make sure to fry them for no more than 2 minutes.
- Take the baguette, cut it in half, and press the sliced garlic into the baguette.
- Once done, keep in mind to brush some olive oil on each side of the baguette before toasting it over a medium flame for 2-3 minutes.
- Now, it’s time to assemble the bocadillo. First, place the prosciutto or jamon. Then add the peppers and keep in mind to place the cheese on top of the baguette while it’s still warm.
- Next, place the tomato slices and add some salt. Lastly, place the fried peppers on top of the tomato slices.
- To top everything off, add some mojo picón or garlic alioli and close the bocadillo.
- Serve with beer or any other soft drink of your choice, and you're done! Your delicious bocadillo is ready to be eaten!
Amount Per Serving: Calories: 2652Total Fat: 154gSaturated Fat: 53gTrans Fat: 0gUnsaturated Fat: 93gCholesterol: 268mgSodium: 9467mgCarbohydrates: 190gFiber: 11gSugar: 27gProtein: 129g