Bocadillo de jamón is a sandwich that is made with Spanish bread and slices of Spanish ham such as jamón Serrano (Serrano ham) or jamón Iberico (Iberian ham). It usually consists of a Spanish-style baguette (barra de pan) that’s been cut in half along the middle and layered with the ham.

The cut side of the bread is often drizzled with olive oil and rubbed with ripe tomato halves and garlic to make the sandwich juicier and more flavorful, while the sandwich’s filling may also be enhanced with slices of cheese (often Manchego cheese), tomato slices, strips of roasted piquillo peppers, and pitted black olives. 

Bocadillo de carne refers to a variety of Spanish meat-based sandwiches that consist of Spanish bread and meat. Numerous types of bread can be used for the sandwich, including Spanish-style baguette (barra de pan), hamburger buns, hot dog buns, viena andaluza, and mollete bread.

When it comes to the filling, the sandwiches may contain chicken, pork, beef, veal, goat, horse meat, and a variety of Spanish salamis or sausages. Some of the most popular meat sandwiches contain pork tenderloin, breaded chicken breasts, Spanish ham (such as Serrano or Iberian ham), and Spanish sausages such as chorizo, chistorra, or sobrasada. 

Bocadillo de cerdo is a Spanish meat sandwich consisting of a loaf of bread that's filled with pork. A Spanish-style baguette (barra de pan) is the usual choice of bread for the sandwich, although burger buns, rustic bread, or pan Gallego (traditional Galician bread) are also often used instead of a baguette.

The main ingredient of the sandwich's filling is pork, which may come in various forms - pork loin chops, roasted pork, lomo de cerdo (pork tenderloin), pork fillets, pulled pork, or pork ribs, among others ­­­­­­­­­­­­­­­­- while other common additions to the filling include fried onions, slices of crispy-fried bacon, tortilla, goat cheese, cabbage, pickles, butter, roasted red peppers, and a variety of sauces. 

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’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 Spanish sandwich is a variety of fish-based bocadillo sandwiches, consisting of Spanish bread and a filling of salmon. The sandwich’s filling usually consists of pieces of smoked salmon that are layered inside a Spanish-style baguette (barra de pan) that’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’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. 

Bocadillo de calamares is one of the best-known bocadillo sandwiches in Spain, and a most beloved bar snack staple in the country’s capital, Madrid. It typically consists of a crusty Spanish-style baguette called barra de pan, which has been sliced in half lengthwise and stuffed with fresh and crunchy fried calamari rings.

The calamari are usually dipped in flour and fried in olive oil, while the sandwich’s filling may be enhanced with a touch of olive oil or alioli (garlic mayonnaise) or a drizzle of fresh lemon juice. This simple sandwich makes for a filling breakfast, lunch, dinner, or a mid-afternoon snack, and it is traditionally washed down with a small glass of ice-cold draft beer known as a caña in Spanish. 

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 (jamón 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 José Luis Cabeza Hernández, who was nicknamed José Luis del Serranito. 

Bocadillo de albóndigas is the Spanish version of the popular Italian-American meatball sandwich. It is typically made with a Spanish-style baguette called barra de pan, although other types of bread may also be used such as rustic bread or ciabatta.

The filling consists of Spanish meatballs, which are known as albóndigas and are rather smaller than their Italian counterpart. The meatballs are usually made with pork, veal, or beef (or any combination of the three), eggs, bread, onions, garlic, parsley, Manchego cheese, salt, and black pepper, while the tomato sauce in which they’re cooked is typically flavored with smoked paprika and red wine. 

Bocadillo or bocata de lomo is a Spanish sandwich that consists of bread filled with pork tenderloin. A Spanish-style baguette (barra de pan), mollete, or ciabatta is typically sliced in half lengthwise, and it is then often toasted or grilled for added crunchiness.

Both sides of the bread are usually rubbed with ripe tomato halves and garlic cloves on the inside, and the sandwich’s filling can be enhanced with the addition of cheese, tomato slices, peppers, onions, or even slices of Spanish tortilla (potato omelet).