Assorted sandwiches

Assorted sandwiches

Bocadillos variados

By
From
Spanish Made Simple
Makes
1

These are Spanish takes on regular sandwiches, perfect for any occasion: a picnic, to bring to work, to a football match, for school… Actually, when I was a kid we had a healthy competition at school to see who brought in the best bocadillo every day for the break.

Chorizo pate and cheese sandwich (Almussafes)

Ingredients

Quantity Ingredient
a drizzle olive oil
a small knob butter
1/2 small onion, finely chopped
1 small rustic ciabatta bread, Sliced in half
sobrasada de mallorca
or 5 chorizo slices
1 teaspoon honey
30g cheddar, thinly sliced

Method

  1. Heat the oil and butter in a pan over a medium heat and add the onion. Cook for about 10 minutes until soft and golden. Set aside. Toast the bread halves in the same pan. Spread one of the halves with the sobrasada, or lay the chorizo slices over the top, and drizzle with the honey. Top with the caramelized onion and cheese. Close the sandwich and be happy.

Beef sandwich (Pepito de ternera)

Ingredients

Quantity Ingredient
a small knob butter
1 small rustic ciabatta bread, sliced in half
2 thin beef steaks, Preferably sirloin or bavette
salt
freshly ground black pepper
chips, to serve, optional

Method

  1. Melt the butter in a pan over a medium heat and fry the bread. Set aside. Put the steak in the same pan over a high heat, season with salt and pepper and cook to your liking. Assemble the sandwich and enjoy freshly made with some chips on the side, if you like.
  2. Note

    This sandwich doesn’t travel well!

Tuna and alioli sandwich with piquillo peppers (Media luna de atun y alioli)

Ingredients

Quantity Ingredient
1 brioche roll or ‘pain au lait’, sliced in half
1 tablespoon tinned tuna in oil
2 tablespoons Garlic mayonnaise
or Tuna-stuffed eggs, Mayonnaise
2 cooked white asparagus, From a tin/jar
1 piquillo pepper, sliced in half lengthways
a sprinkling shredded lettuce

Method

  1. Toast the roll halves over a hot pan or under a grill (broiler). Mix the tuna with the Alioli or Mayonnaise and spread it over one half of the brioche. Top with the asparagus, piquillo pepper and lettuce. Close the roll and serve.

Deep-fried squid sandwich (Bocadillo de calamares)

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
100g frozen squid tube, Thinly sliced into rings or strips
2 tablespoons plain flour
1 mini baguette, sliced in half
2 tablespoons mayonnaise
salt

Method

  1. Pour enough oil into a deep pan to cover the base by about 3cm. Heat until a cube of day-old bread dropped into the oil turns golden in about 30 seconds. Alternatively, heat a deep fryer to 180°C.
  2. Lightly coat the squid in the flour and drop loosely into the hot oil. Fry for about 90 seconds or until crispy. Drain and season with salt. Spread one half of the baguette with a bit of Mayonnaise before stuffing the squid into it. Enjoy hot.

Acorn-fed-ham sandwich (Bocadillo de jamon iberico)

Ingredients

Quantity Ingredient
2 cherry tomatoes, halved
1 mini baguette, sliced in half
a drizzle extra virgin olive oil
A pinch sea salt
40g thinly sliced jamon iberico

Method

  1. Squeeze the cherry tomatoes and rub them over the inside of the bread. Drizzle generously with the olive oil, sprinkle with a touch of the sea salt and lay the ham on the bread. This particular sandwich should have a space in heaven.
Tags:
Spanish
simple
weekday
tapas
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