Famous Sandwiches from Spain | Making 4 Classic Spanish Bocadillos

cured ham

🥗Healthier: turkey breast

💰Cheaper: bologna

Turkey breast offers a leaner option, while bologna is often more affordable.

chorizo

🥗Healthier: chicken sausage

💰Cheaper: salami

Chicken sausage is lower in fat, and salami is typically less expensive.

cheese

🥗Healthier: vegan cheese

💰Cheaper: processed cheese

Vegan cheese reduces dairy intake, while processed cheese can be more budget-friendly.

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned salmon is a healthier fish alternative, while mackerel is often less costly.

Cut baguette into pieces about eight inches long if not pre-sized.

Drain 2 tins of Spanish tuna in olive oil in a sieve.

Slice 1 fresh tomato into thin slices.

Cut 8 pimento stuffed Spanish green olives in half.

Spread tuna evenly in the baguette.

Add sliced tomatoes on top of the tuna and season with sea salt and black pepper.

Top with sliced green olives.

Crack 3 cage-free organic eggs into a bowl, season with sea salt and black pepper, and beat until combined.

Heat a large non-stick frying pan with 2 tablespoons of extra virgin olive oil over medium heat for 2 minutes.

Add egg mixture to the pan and cook without touching for 1 minute.

Push omelette towards the middle and tilt the pan to cook runny eggs.

Flip the omelette after 2 minutes and cook for another 30 seconds before removing from heat.

Slide the omelette onto a baguette and sprinkle with chopped chives.

Pat down 2 tubes of thawed squid with paper towels and cut into rings about half an inch thick.

Add 1/2 cup of all-purpose flour and 1/2 teaspoon of sea salt to a bag and mix.

Add squid rings to the bag and coat evenly.

Heat a large frying pan with 1/2 cup of sunflower oil over medium-high heat for 3 minutes.

Add coated squid rings in batches and fry for 75 to 90 seconds per side until golden.

Remove fried squid and place on paper towels to drain.

Assemble the bocadillo with fried squid rings in the baguette and sprinkle with chopped parsley.

Cut slices of manchego cheese about 1/8 of an inch thick.

Finely shred 1 fresh tomato and 1 clove of garlic into a bowl, add 1/2 tablespoon of extra virgin olive oil and sea salt, and mix.

Spread the tomato mixture onto the baguette, add manchego cheese slices, and sprinkle with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens