Bocadillo de Carne

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Mary Ann Addis

Mary Ann

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Sandwiches in Spain are packed with freshness and bold flavors. Especially when wanting a snack to hold me over until the next course, Bocadillo de Carne was my favorite on the lunch menus. Made uniquely in different shops, my version maintains the same fresh ingredients.

Whether it’s for lunch at work or for a picnic, these are easy to make, and more importantly, very enjoyable to have any time of the day!

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Bocadillo de carne

Course: Main Course
Cuisine: Spanish
Keyword: lunch, sandwhich
Servings: 2


  • Cooking sheet


  • 1 Baguette
  • 1 tbsp Dijon Mustard
  • 1 tbsp Butter
  • 1 Garlic clove
  • Proscuitto
  • Basil
  • Fresh Mozarella
  • Salami slices
  • Olive Oil


  • Preheat the oven to  500°F in order to toast the bread. Slice the baguette in half, and drizzle some olive oil on both sides of the bread pieces. Toast until the edges are golden brown.
  • While the baguette halves are toasting, cream the dijon mustard with a tablespoon of butter.
  • Once the baguette halves are toasted, rub a garlic clove on both sides. The heat will melt the garlic. Then spread the dijon mustard and butter mixture. NOTE ON DIJONIn Spain, either butter or roasted tomatoes was used, but I wanted a little more kick with the dijon. I think you'll enjoy it too! 
  • To assemble the bocadillo, add the prosciutto and salami meats, along with the slices of mozzarella to the bottom half. On the top half, later the basil leaves. Crack fresh black pepper before closing the face of the sandwich. Enjoy for lunch or dinner, or pack it up for a picnic. These bocadillos are utterly amazing! 



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