Bocadillo Bites Bocadillo Bites ingredients Bocadillo Bites Bocadillo Bites recipe
Hey Guys! Today we have another great picnic sandwich for you, Bocadillo Bites! Bocadillo are Spanish style sandwiches served on a crusty baguette. They’re usually pretty basic sandwiches that can be filled with anything from omelets to cold cuts to sweets.

I had this particular type of Bocadillo in Spain years ago although I think the peppers were different. I remember looking at the sandwich with lack luster thoughts, wishing I had some mustard and mayonnaise to slather between layers of what seemed to be a dry and sad looking sandwich. I was so wrong and pleasantly surprised! The uber simple sandwich was delicious, full of flavor and perfectly filling. For something so simple it was perfectly balanced.

I was pleasantly surprised to see it on the menu of one of my favorite, local (Southbay) restaurants, Abigaile. If you like Manhattan Beach Post I highly recommend Abigaile. The food is wonderful; from their hamachi sashimi to their roasted bone marrow, and even bocadillo bites. :) I also love that they brew their own craft beer and serve super delicious scratch cocktails. When I ordered the bocadillo bites it took me right back to a hot August afternoon in Barcelona, at the beach with my family playing games and munching on this tasty treat.

Our version is super simple and doesn’t really require a proper recipe, but we’ve given you one anyway just as a reference. This sandwich packs up and holds extremely well, making it perfect for picnics or on the go lunches. Enjoy! xx, Jenny

Bocadillo Bites
Serves 5 to 7

1 Spanish style baguette, sliced in half (sourdough baguette is fine)
3 1/2 tablespoons extra virgin olive oil
12 to 14 ounces smoked ham, thinly sliced
4 to 5 ounces Manchego cheese, thinly sliced
6 to 8 pickled cherry peppers, seeded and sliced
salt and pepper to taste

1. Brush cut sides of baguette with oil and season with salt and pepper.
2. Top bottom half of baguette with ham followed by cheese and finish with the sliced pickled peppers.
3. Gently press top half of baguette over bocadillo and cut into 1 ½”-2” pieces. Serve or wrap in parchment until ready to eat.