Today we cover the stalwart Bocadillo, native to beautiful España (Spain) and is one of the most versatile sandwiches in our repertoire. The Bocadillo is traditionally made with many different fillings, including Jamón (which is Spanish for “more delicious Ham” (as if such a thing is possible (it is))), omelet, squid, pork, and the list goes on and on. However, what Bocadillos traditionally do not have are condiments. Instead, you rub the bread with a cut tomato or drizzle it with olive oil, or both. The lack of drippy and perishable condiments makes the Bocadillo the ideal travel sandwich. Just stuff one in your bag and go!
Sandwiches! Is there anything they can’t do?!
We both thought these would be pretty delicious. We decided to make two kinds, a squid bocadillo and a jamón and manchego bocadillo. I was into the squid idea as there is literally no seafood on Earth that I will not enthusiastically consume. I was also into the jamón and manchego idea because DUH.
So, let’s talk squid for a second, y’all. It is a leeettle beeeet gross to work with but it is very easy to make.
Simply chop it up:
Then sautee the squid in olive oil and season with salt and pepper. It cooks up very quickly.
The jamon/manchego is pretty self explanatory. We used a mixture of prosciutto and legit jamon (FROM SPAIN and consequently VERY EXPENSIVE). (Ed. note: : ( )
To prep the bread, cut a tomato in half and rub it all over the bread. Then drizzle on some olive oil (the higher quality the better).
These were…ahhh…underwhelming. I think this may be the biggest disparity between our expectations and our actual thoughts about the sandwich. It was NOT, however, the worst sandwich so far… that honor goes, of course, to the Baked Bean.
Here’s where we think we went wrong.
First, too much bread! Hollow that sucker out before you get your tomato/olive oil on. (Ed. note: like we did with the Bauru.) I think I may have also made a poor bread choice when shopping for this sandwich by getting a bigger (hence less crispy) baguette instead of two smaller ones.
Second, squid, though delicious, is not the best sandwich filling. A bit too slimy.
Third, CONDIMENTS! I know that condiments are not traditional, but man would this sandwich have benefitted from some aioli. But, as I object very strongly to inserting my cultural expectations into another culture’s traditional sandwich preparation, I think a lot of the need for condiments would be mitigated by less bread. Or maybe a more ripe tomato?
However, there was one thing we did very, very right:
This wine is the absolute jam.
Do we immediately want to eat another of these sandwiches?
Nah, but perhaps with modification they could be outstanding.