A bocadillo is Spanish for "sandwich". A traditional Spanish bocadillo goes beyond a couple of slices of bread with luncheon meats. This is more of a Spanish "hero" sandwich with a variety of ingredients encased in thick crusty bread.  
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 1/4 stick butter
    • 1 onions sliced
    • 1 or 2 cloves garlic, minced
    • 4 cups chicken broth
    • 1/2 pound blossoms, Zucchini or other squash (about 4 cups)
    • 1 cup half and half
    • 1/4 cup grated anejo cheese
    • 1 lime cut in wedges


Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper.

Serve hot, garnished with the cheese and lime wedges.


Have a hankering for a Traditional Bocadillo?
Try Zingerman's in New York City. Some typically Spanish ingredients include:
Pequillo peppers

Additional Notes

Salt and freshly ground pepper to taste
Recipes From - The Gourmet Food And Cooking Resource