The heat wave continues! I’m going to keep the kitchen cool with a couple of Spanish style sandwiches called bocadillos.
When you want a sandwich in Spain, you’ll probably be given a bocadillo instead of the familiar sliced bread version. Bocadillos differ in size and shape depending on the type of bread used, but they’re usually served on a crusty roll that looks like a baguette. They range from 4 to 6 inches long and are eaten as snacks or bar food. They’re delicious when washed down with an ice cold beer or other beverage and hit the spot when you’re peckish but not ready for a full meal.
Here we have examples of bocadillos we’ve enjoyed recently and recreated at home. The first is a mild white cheese that’s been arranged over some arugula and then drizzled with honey. We used a product called Queso de Burgos which is similar to a farmer’s cheese. Mozzarella would be fantastic, but it’s even better if you have goat cheese. The stronger flavor goes well with the sweetness of the honey.
The other bocadillo is made with cecina, tomato and sweet pickle. Cecina is similar to jamón, but made with beef. This particular cecina comes from León which is famous for its cured meats. In the US you’d look for air dried beef; and if you’re on the East Coast look for Knauss Foods brand. This is an amazing sandwich, the pickle just sets the tone for the whole thing. Definitely try it with the dried beef, but it’s equally good with a nice slice of ham.
These particular bocadillos were made with a crusty baguette shaped loaf that’s about 10 inches long and thin enough that I can close my hand around it. They were cut in half for the photo and then cut again for serving. This type of bread is perfect for a flat filling that’s unlikely to squish out the sides. I chose a softer bread for the veggie fillings we made earlier this week.
- Crusty baguette style rolls 10 inches or shorter
- Fresh cheese like mozzarella or goat cheese cut into discs
- Dried beef (cecina) thinly sliced
- Sliced tomatoes
- Sandwich style bread and butter pickles or other sweet pickle that's thinly sliced
- Mayonnaise, mustard or olive oil
- Slice the rolls in half the long way like a sub roll.
- For the cheese bocadillos drizzle honey on the bottom piece of bread, then arrange the arugula and sliced cheese on top. Drizzle with more honey. Top with the other piece of bread.
- For the cecina and tomato bocadillo spread both pieces of bread with mayonnaise, then top with the cecina and tomato slices and arrange the sliced pickle over all. Top with the other piece of bread.
- Cut the bocadillos into three or four pieces as desired.
What fillings would you use in your bocadillos?