Bocadillos with Cheese, Anchovies and Peppers

Breakfast, Cook, Mains, Recipes

Bocadillos with Cheese, Anchovies and Peppers

A bocadillo is a Spanish sandwich, a hunk of bread stuffed with cheese, ham, salchichón (Spanish summer sausage) or chorizo, deep-fried squid rings or whatever else takes your fancy. In Spain, bocadillos are eaten any time of the day, but especially in late morning, in the late afternoon and late at night after hitting the bars. We also like serving it for a weekend brunch for friends. Look for queso fresco (fresh cheese), a mild, unaged, salty-sour cheese, at Latin American markets, or substitute feta or fresh goat cheese.


Bocadillos with Cheese, Anchovies and Peppers




  • 2 large red bell peppers
  • 1 large or 2 small baguettes, cut into four 6-inch (15-cm) lengths
  • 4 small ripe tomatoes
  • Extra-virgin olive oil for drizzling
  • Fine sea salt
  • 4 thin slices queso fresco
  • 8 olive oil–packed anchovy fillets




1. Preheat an oven to 450°F (230°C).


2. Place the bell peppers on a baking sheet and roast, turning several times to cook evenly, until the skins are blistered and blackened all over, about 45 minutes. Transfer the peppers to a paper bag, close the bag and let the peppers steam until cool enough to handle, about 15 minutes. Peel off the charred skins. Slice each bell pepper in half lengthwise and discard the stems, seeds and ribs. Cut the peppers into strips and set aside. (The roasted peppers will keep for up to a week in the refrigerator with a covering of olive oil.)


3. Position a rack 4 to 6 inches (10 to 15 cm) below the heat source and turn on the broiler. Cut each length of baguette in half horizontally. Transfer the baguette halves, cut side up, to a baking sheet and broil until lightly toasted, about 1 minute.


4. Cut each tomato in half crosswise. Rub the cut sides of the tomato halves on the toasted baguette surfaces until only the skins are left, then discard the skins. Drizzle with olive oil and sprinkle with salt to taste.


5. Divide the cheese slices evenly among the bottom halves of the baguettes, followed by the roasted bell pepper strips and anchovies. Cover with the top halves of the baguette and press gently to secure the filling. Cut each sandwich in half again, if desired, and serve immediately. Serves 4.



Rustic Spanish Cookbook Cover



Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish, by Paul Richardson.







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