Sandwiches and Wraps

Bocadillo de queso Manchego is a traditional cheese sandwich. At its simplest and most traditional, the sandwich consists of nothing more than a Spanish-style baguette (barra de pan) that&rsquo;s been split lengthwise and filled with thick slices of good Manchego cheese. This sandwich can also be made with a loaf of rustic bread or village bread. Although Spanish Manchego cheese is packed with enough flavor to be enjoyed on its own, there are variations on the sandwich which call for using other ingredients in the filling apart from the cheese. Typical additions to the sandwich&rsquo;s filling include slices of jam&oacute;n serrano (Serrano ham), anchovies, smoked fish, olive oil, tomato slices or a good rubbing of ripe tomato halves, garlic, olives, paprika, and pepper.

Bocadillo de queso Manchego

Bocadillo de salami is a variety of the Spanish bocadillo sandwich, consisting of a Spanish-style baguette (barra de pan) that's generously layered with thin slices of salami. After it&rsquo;s been cut lengthwise, the bread can (optionally) be moistened with a drizzle of olive oil or rubbed with tomato halves and garlic for added flavor. It can also get toasted for added crispiness before the ingredients of the filling are assembled. Apart from the salami, the filling may also contain slices of cheese (such as panela, mozzarella, Manchego, Gouda, or Edam), cherry tomatoes, onions, or arugula leaves. In Spain, this simple salami sandwich typically comes accompanied by a soft drink or a glass of cold beer on the side, and it can be eaten as an afternoon snack (merienda), a light in-between-meal, or it can be served for dinner.

Bocadillo de salami

Bocadillo de salchich&oacute;n is a variety of bocadillo, a Spanish sandwich made traditionally with a Spanish-style baguette called barra de pan. At its simplest, this bocadillo sandwich consists of a baguette sliced lengthwise and layered generously with thin slices of salchich&oacute;n (a Spanish dry-cured sausage or salami). The cut side of the bread is often rubbed with ripe tomato halves or olive oil to make the sandwich juicier. Other common additions to this simple sandwich include slices of cheese and cherry tomatoes. In Spain, people either make this sandwich at home or buy it from the numerous bars, roadside eateries, and taverns which offer it on their menus. The sandwich goes well with a glass of cold beer or red wine on the side.

Bocadillo de salchichón

This Spanish sandwich is a variety of fish-based bocadillo sandwiches, consisting of Spanish bread and a filling of salmon. The sandwich&rsquo;s filling usually consists of pieces of smoked salmon that are layered inside a Spanish-style baguette (barra de pan) that&rsquo;s been cut in half lengthwise. The bread is occasionally toasted for added crispiness, and it may also be drizzled with olive oil on the inside to make it juicer. Apart from the salmon, the sandwich&rsquo;s filling also typically contains other ingredients such as queso fresco (fresh cheese), salsa criolla (Criollo sauce), arugula, tomato slices, tartar sauce, pickles, capers, or tortilla francesa (French omelet), among others. Traditionally, bocadillo de salmon is enjoyed as an afternoon snack (merienda), but it can also be served for dinner.

Bocadillo de salmon

Bocadillo de sardinas is a humble Spanish sandwich with a savory filling of canned sardines. The sandwich is usually made with a Spanish-style baguette (barra de pan), although other types of bread may also be used such as ciabatta bread or wholemeal bread. After it&rsquo;s been sliced lengthwise, the bread is topped with sardines which can be preserved in oil, tomato sauce, or vinegar, thus imbuing the sandwich with additional flavor. The filling may be enhanced with various other ingredients such as peppers, tomatoes, cilantro, lettuce, onions, avocados, olives, boiled eggs, mayonnaise, mustard, yogurt sauce, mushrooms, saut&eacute;ed vegetables, and olive oil. This sandwich is usually eaten for lunch or dinner, although it also makes for a healthy afternoon snack.

Bocadillo de sardinas

Belonging to the group of seafood-based bocadillo varieties, bocadillo de sepia is a sandwich that consists of a Spanish-style baguette (barra de pan) filled with strips of grilled cuttlefish (called sepia in Spanish). The bread is often enhanced with squid ink before baking, and it is usually sliced along the middle before it&rsquo;s layered with the ingredients for the filling. This Spanish cuttlefish sandwich is typically enhanced with either mayonnaise (commonly lemon mayonnaise) or a sauce such as alioli (garlic mayonnaise) or ajillo (a sauce of garlic, parsley, and olive oil), all of which perfectly complement the grilled cuttlefish. Other common ingredients added to the sandwich&rsquo;s filling include fresh or saut&eacute;ed vegetables such as lettuce, tomatoes, and chives.

Bocadillo de sepia

Bocadillo de sobrasada is a Spanish sandwich consisting of a bread loaf that&rsquo;s sliced down the middle and slathered with sobrasada, a soft and spreadable Spanish cured pork sausage flavored with paprika. This sandwich is usually made with a Spanish-style baguette (barra de pan), although it can also be made with other types of bread such as ciabatta. The sandwich&rsquo;s filling is often enhanced with the addition of slices of cheese (such as Mah&oacute;n cheese or goat cheese), a drizzle of honey, or saut&eacute;ed onions. This bocadillo sandwich variety makes for an excellent lunchtime snack, and it pairs well with a glass of Rioja red wine on the side.

Bocadillo de sobrasada

Bocadillo de ternera is one of the classic meat-based varieties of the Spanish bocadillo sandwich, consisting of a sliced bread loaf and veal steak. The sandwich is typically made with a Spanish-style baguette (barra de pan) or a ciabatta that has been cut in half lengthwise and filled with a slice of grilled or fried veal. Other common additions to the sandwich&rsquo;s filling include slices of crispy-fried Serrano ham, fried green peppers, onions, slices of cheese, tomato slices or sauce, and lettuce. The cut sides of the bread are often drizzled with olive oil or slathered with mayonnaise, mustard, or butter, while the bread may also get slightly toasted to make it crispier. In Valencia, a brascada is a type of veal bocadillo sandwich that&rsquo;s usually made with veal fillets, slices of Serrano ham, and grilled or saut&eacute;ed onions.

Bocadillo de ternera

One of the classic bocadillo sandwich varieties, bocadillo de tortilla typically consists of a thick slice of the quintessential Spanish tortilla (potato omelet) nestled between two slices of bread. This sandwich generally uses a rustic, Spanish-style baguette known as barra de pan, which is usually cut in half lengthwise and may (sometimes) get toasted to make the sandwich crispier. Although it&rsquo;s usually as simple as bread and potato omelet, the sandwich may occasionally be drizzled with olive oil or rubbed with tomatoes or tomato sauce on the inside, or it may be enhanced with condiments such as ketchup, mayonnaise, or Tabasco sauce. This traditional Spanish sandwich can be enjoyed either hot or cold, and it makes for an excellent, filling snack or a simple dinner. In Spain, tortilla sandwiches can be enjoyed at numerous tapas bars where they&rsquo;re usually accompanied by a cold beer or a soft drink on the side.

Bocadillo de tortilla

Bocadillo de tortilla de chorizo is an omelet sandwich consisting of Spanish bread that&rsquo;s filled with Spanish tortilla (potato omelet) enhanced with slices of spicy chorizo sausage. The sandwich can be made with a Spanish-style baguette (barra de pan), garlic bread (pan de ajo), or a hamburger bun which is usually cut open along the middle and topped with the filling. Apart from the chorizo sausage tortilla, the sandwich&rsquo;s filling often contains other ingredients such as tomato slices or lettuce, cheese, and mayonnaise. It&rsquo;s recommended to accompany the sandwich either with roasted peppers or alegr&iacute;a riojana (a variety of hot chili peppers) for those who like their food spicy.

Bocadillo de tortilla de chorizo

This Spanish bocadillo sandwich variety uses thick slices of tortilla francesa or French omelet as a filling. The sandwich can be prepared with a Spanish-style baguette (barra de pan) or a mollete (a soft, round, and flattened Andalusian bread roll), which is usually cut in half along the middle and stuffed with the omelet. To make the sandwich juicer, the interior of the bread is often rubbed with ripe tomato halves or drizzled with olive oil. Other typical additions include slices of cheese, crispy bacon or chorizo sausage slices, ham, tomatoes, or slices of chicken breasts. Bocadillo de tortilla francesa is commonly enjoyed as an afternoon snack, although it can also be served for lunch or dinner.

Bocadillo de tortilla francesa

Bocadillo de ventresca y pimientos is a sandwich that&rsquo;s made with Spanish bread and a filling of tuna belly (ventresca) and peppers. This bocadillo sandwich variety typically uses a Spanish-style baguette (barra de pan) that is usually cut in half lengthwise before it&rsquo;s filled with strips of roasted red peppers (usually piquillo peppers) and canned tuna belly. The baguette may occasionally be broiled for added crispiness, while the cut side of the bread is often moistened with a drizzle of olive oil and a good rub of ripe tomato halves to make the sandwich juicier. This Spanish sandwich is typically enjoyed as a healthy and filling snack, but it can also be served for dinner.

Bocadillo de ventresca y pimientos

Bocadillo de verduras is a Spanish sandwich made with a hunk of bread that's filled with a variety of vegetables, usually roasted. The sandwich typically consists of a ciabatta bread roll or a Spanish-style baguette (barra de pan) that's been cut in half along the middle and filled with vegetables. Typical vegetables for the sandwich&rsquo;s filling include zucchinis, peppers, eggplants, carrots, tomatoes, onions, artichokes, salad greens, broccoli, cauliflowers, and peas. The bread is sometimes broiled for added crispiness, while the sandwich's filling may also be enhanced with other ingredients such as queso de cabra (goat cheese) or queso fresco (fresh cheese), slices of salami, mushrooms, or eggs. This bocadillo sandwich variety makes for an excellent, filling snack, and it can be savored at numerous tapas bars in the country.

Bocadillo de verduras

Bocadillos or bocatas are Spanish sandwiches made with Spanish-style baguettes known as barra de pan, unlike regular sandwiches which are made with modern white bread, known as pan de molde in Spain. The most common fillings for bocadillos include meat, cheese, tuna, omelets, jam&oacute;n, or chorizo sausages. The Spanish typically don't add onions, mayonnaise, pickles, or lettuce to bocadillos, but the bread is sometimes rubbed with halved tomatoes or olive oil. Due to the popularity of these sandwiches, the fillings vary from one region to another &ndash; omelet bocadillos are usually eaten for breakfast or as an afternoon snack and include eggs, cheese, beans, peppers, and potatoes; meat-based bocadillos are often made with chicken, beef, pork, horse, or goat; and fish bocadillos often include cuttlefish, sardines, and squid. These sandwiches can be found everywhere from bars and taverns to roadside eateries, but you probably won't find one on a restaurant menu.

Bocadillos

Spain

Hailing from Seville, serranito is a classic bocadillo sandwich variety dating back to the 1970s. The sandwich typically consists of either a viena andaluza (an oblong, crusty bread roll) or a mollete (a soft, rustic white bread roll) which is cut in half lengthwise and filled with slices of fried pork tenderloin (lomo de cerdo) and Serrano ham (jam&oacute;n Serrano), strips of fried green peppers (usually the Italian variety), and tomato slices. Some versions may also include a slice of tortilla or french omelet, lettuce, cheese, or slices of crispy fried bacon, while others may use chicken breasts or beef instead of the pork tenderloin. After the sandwich became a great hit at tapas bars in Seville, the name serranito was soon patented and turned into a brand by Jos&eacute; Luis Cabeza Hern&aacute;ndez, who was nicknamed Jos&eacute; Luis del Serranito. Considered one of the best tapas in Seville, the sandwich is usually enjoyed for lunch or dinner, and it is usually served with a side of french fries and an ice-cold beer. The sandwich may also be enhanced with condiments such as mayonnaise, alioli (garlic mayonnaise), or mojo pic&oacute;n sauce.

Bocadillo serranito

India

Bombay sandwich is a traditional sandwich originating from Mumbai, hence the name. In order to prepare it, green chutney is spread on a slice of crustless white sandwich bread, while butter is spread on the other slice. What goes in between the two slices is a medley of vegetables and spices such as sliced boiled potatoes, masala spices (cumin, fennel, black pepper cinnamon, chaat masala), tomatoes, cucumbers, and onion slices. The green chutney is usually made by blending mint, coriander, chili peppers, and various spices. There are many types of Bombay sandwiches, and it can be made with three layers (three slices of bread), but each layer should contain a generous amount of masala spices. These sandwiches can easily be found on the streets of Mumbai, but also in restaurants and casual eateries.

Bombay sandwich

Argentina

Bondipan (or bondiola) is a classic sandwich originating from Argentine. Similar to the more famous choripan, this sandwich is made with bondiola de cerdo, pork shoulder that's roasted or grilled to perfection and served in crusty french bread. The succulent and salty pork is drizzled with lemon juice and often topped with chimichurri. If desired, a bit of chili sauce can also be added to the sandwich. The sandwich is typically sold as street food, and people usually enjoy it while standing by the bar.

Bondipan

United States

Bone-in pork chop sandwich is a Chicagoan specialty made with marinated pork loin chops which are seared until brown. The meat is cooked a bit more atop sizzling onions, and the combination is then placed on burger buns with yellow mustard. The sandwich is usually served in brown paper bags, accompanied by french fries and pickled "sport" peppers. Once prepared, bone-in pork chop sandwich should be served and eaten immediately, just be wary of the bone.

Bone-in Pork Chop Sandwich

Austria

Bosna is an Austrian sandwich originating from Salzburg. It consists of an elongated white bread bun that's filled with a bratwurst sausage, onions, parsley, ketchup, mustard, and curry powder. Bosna with one sausage is called Kleine Bosna, while the version with two sausages is known as Gro&szlig;e Bosna. It is believed that the sandwich was invented in 1949 by a Bulgarian named Zanko Todoroff. This sandwich can be easily found at many street vendors in Austria.

Bosna

The Irish breakfast roll is a filling, nutritious sandwich consisting of a bread roll filled with a number of ingredients that are usually a part of the traditional full Irish breakfast, such as bacon, mushrooms, sausages, pudding, and brown sauce. In Ireland, it is often bought at supermarkets or gas stations since it is meant to be consumed on-the-go. Due to its high nutritional value, it is commonly known as the ultimate hangover cure in the country.