Spanish sandwiches

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 sandwiches
Difficulty: Easy
Cuisine: Spanish
Meal Type: Snack / Lunch / Light Dinner

Introduction

Spanish sandwiches, known as bocadillos, are a beloved part of Spanish culinary culture. Served in cafés, train stations, and homes across the country, they offer a simple yet flavorful experience. Unlike their American counterparts, bocadillos are traditionally made with crusty Spanish-style baguettes and filled with high-quality, few-ingredient combinations that highlight the best of Mediterranean cuisine—think jamón serrano, tortilla española, manchego cheese, and piquillo peppers.

In this recipe, we’ll guide you through making three classic varieties of Spanish sandwiches, perfect for a tapas-style lunch or a light, satisfying meal.

Ingredients

For All Sandwiches:

• 2 Spanish-style baguettes (or substitute with crusty French baguette)

• Olive oil (extra virgin preferred)

• Sea salt to taste

• Freshly ground black pepper (optional)

1. Jamón Serrano y Tomate (Serrano Ham & Tomato Sandwich)

• 4 oz (120 g) Jamón Serrano (or substitute with prosciutto)

• 1 large ripe tomato

• 1 garlic clove, peeled

• 1 tbsp extra virgin olive oil

• Optional: Manchego cheese shavings

2. Tortilla Española Bocadillo (Spanish Omelet Sandwich)

• 3 large eggs

• 2 small potatoes, peeled and thinly sliced

• ½ small onion, thinly sliced

• 3 tbsp olive oil

• Salt and pepper to taste

3. Chorizo y Piquillo Peppers (Spicy Chorizo & Roasted Pepper Sandwich)

• 4 oz (120 g) Spanish chorizo, sliced

• ½ cup piquillo peppers (roasted red peppers can be substituted)

• Optional: Aioli or garlic mayo for spread

Equipment Needed

• Medium frying pan or skillet

• Bread knife

• Small bowl for tomato pulp

• Cutting board

• Whisk

• Spatula

Preparation Steps

Step 1: Prepare the Baguettes

1. Cut the baguettes into equal sandwich portions (typically 6–8 inches).

2. Slice each piece in half lengthwise.

3. Drizzle or brush the inside of each half lightly with olive oil.

Set aside while you prepare the fillings.

 Sandwich 1: Jamón Serrano y Tomate

Instructions:

1. Grate the tomato into a bowl, discarding the skin. You’ll be left with a juicy tomato pulp.

2. Rub the cut side of the garlic clove on the toasted side of each piece of bread (optional, but adds great flavor).

3. Spoon tomato pulp generously onto one half of the baguette.

4. Drizzle with olive oil and season with a pinch of sea salt.

5. Layer thin slices of Jamón Serrano over the tomato.

6. Optional: Add a few thin shavings of Manchego cheese.

7. Top with the second half of the baguette.

Tip: This sandwich is a favorite across Spain and showcases the quality of ingredients rather than complexity. Simple, but deeply satisfying.

 Sandwich 2: Tortilla Española Bocadillo

Instructions:

1. Heat olive oil in a medium skillet over medium heat.

2. Add thinly sliced potatoes and onions, seasoning with a pinch of salt. Cook gently until soft but not browned (about 10 minutes).

3. Beat the eggs in a bowl with a bit of salt and pepper.

4. Remove the potatoes and onions with a slotted spoon and let them cool slightly before mixing them into the beaten eggs.

5. Return the mixture to the pan and cook over medium-low heat until just set, flipping carefully to cook both sides. This forms your tortilla española.

6. Let the tortilla cool slightly and cut into squares that fit your baguette slices.

7. Place a square or slice of tortilla on the bread, drizzle lightly with olive oil, and sandwich together.

Optional: Add a bit of aioli or roasted red pepper for a twist.

 Sandwich 3: Chorizo y Piquillo Peppers

Instructions:

1. Heat a dry skillet over medium heat. Add sliced chorizo and cook for 2–3 minutes per side, just until it releases its oils and crisps up slightly.

2. In the same pan, add the piquillo or roasted peppers and warm them through in the chorizo oils.

3. Spread a thin layer of garlic aioli on the inside of the baguette, if using.

4. Layer chorizo and peppers inside the baguette.

5. Close sandwich and press lightly.

Tip: For a spicier version, add a touch of smoked paprika or hot sauce.

Serving Suggestions

• Serve sandwiches warm or at room temperature.

• Pair with a side of patatas bravas, olives, or a Spanish salad.

• Enjoy with a glass of tinto de verano or sparkling water with lemon.

Storage & Make-Ahead Tips

• These sandwiches are best enjoyed fresh, but you can prep the components in advance.

• The tortilla can be made a day ahead and stored in the fridge.

• Tomato pulp and aioli can be prepped and kept chilled for up to 2 days.

• Assemble sandwiches no more than an hour before serving for the best texture.

Nutrition Information

(Per sandwich, approximate values)

Note: Values vary depending on ingredient brands, quantities, and bread size.