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. 

Montaditos are open-faced sandwiches and an essential tapa in Spain. Although there is no set list of ingredients, montaditos are always made with bread slices, typically from a thin elongated bread similar to a baguette. The toppings are incredibly versatile and may include anything from smoked meat, chorizo sausages, jamóns, various types of cheese, pickled vegetables, anchovies, as well as other types of seafood.

The combinations are seemingly endless, and there are no set rules which toppings to use and how to combine them. It is believed that montaditos were the first type of sandwiches in Spain, dating back to fifteen or sixteenth century. The name montadito is believed to stem from the word montar, meaning to mount—as a reference to all the toppings that are mounted on top of each bread slice.

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. 

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, jamón, 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 – 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. 

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.