Spanish Bocadillos

Bocadillos, translated as “little bite to eat” in Spanish, are a very popular snack in Spain. It’s amazing how a few simple ingredients can be so delicious. Traditionally the Spanish use manchego cheese for this sandwich – it’s a harder, sharper cheese, made from manchego sheep’s milk. It can be hard to find in the U.S. so, unless you have a manchego sheep in your backyard, regular provolone or mozzarella cheese will do just fine. I’m using a sharp provolone cheese.

Spanish bocadillos

Recently, I traveled through Barcelona and I saw every type of salami out there. The main market in Barcelona is La Boqueria, the most amazing Spanish version of a farmer’s market I’ve ever seen. Located on the popular Las Ramblas, the place was filled with salami and seafood and just about everything you can imagine. Prosciutto and other varieties of sliced ham are plentiful here and are also frequently used in bocadillos.

Meat and cheese in La Boqueria market, Barcelona

Another unique element of this sandwich is the null use of mayo or lettuce, which we Americans are known for. Instead, the Spanish use a light tomato spread and olive oil, or sometimes they rub a sliced tomato onto the sliced baguette. I created a version of their tomato spread to keep with its unique flavor. These sandwiches are not just a Spanish treat, this simple meal is seen all over Europe and it’s not uncommon to see someone with a baguette sticking out of their bag. It’s the best quick and simple meal out there, and also great for a picnic.

Ingredients

• Mini baguette (organic baguettes can be found at Trader Joes)
• Salami
• Sliced sharp provolone cheese (traditionally manchego is used)
• One tablespoon of olive oil

Simple Tomato Spread

• One organic tomato
• One garlic clove

Directions

1. Slice tomato into quarters and put tomato and garlic into a food processor
2. Puree until it is a sauce-like consistency
3. Slice baguette in half, length wise, pasting your tomato spread on both sides
4. Layer your baguette with sliced cheese and salami
5. Drizzle lightly with olive oil

You can go light on toppings or heavy, however you like it, although traditionally bocadillos use a thin layer of both cheese and salami.

*A yummy meat free version of this would work by replacing the cold cuts with sliced tomatoes….delish!