Each bocadillo comes on a six-inch, house-baked ciabatta roll, costs $10 and includes a side salad. Choose mixed greens and radish slices dressed with sherry vinaigrette, or better: a delightful toss of lentils, diced carrot, apple and onion. Call ahead to order if you’re in a hurry.
Even after its 15-minute car ride, we swooned over the lamb meatball bocadillo, its rich tomato sauce brightened by mint and dollops of melted goat cheese. It’s the most popular sandwich right now, says Guthrie. Coming in second is the sardine bocadillo, piled with meaty pieces of fish and garnished with shaved Vidalia onion and butter from Path Valley Farm in Pennsylvania.
Another combination – lomo, membrillo (quince paste), Valdeon (a Spanish blue cheese) and crushed almonds – conjures the flavors of a charcuterie plate. Jamon serrano with tomato, manchego cheese and arugula would have been fantastic had the bread been crisped.
On the other hand, the bun for our Spanish Hero was toasted, a nice textural counterpoint to its filling of spicy meats, manchego and juicy, sweet hot peppers. Think Italian sub by way of Seville.
Guthrie notes that the bocadillos will change according to what’s in season, and he has a hunch that a fan base is developing. “The number of sandwiches sold every day is growing,” he says. Sounds like love to us.
Katherine Zuckerman, The Washington Post
Bocadillo! Did they make that up? I believe it translates to “bread filled with stuff that drips all over you face”.