Learn to Make the Best Bocadillo with Ibérico Cebo Ham and Manchego at Home
A Spanish classic that never fails
🇪🇸 Bocata or Bocadillo?
In Spain, a bocadillo is a beloved classic – a sandwich made with rustic bread, taken to the beach, work, or picnic.
When it's made right, it’s simple but unbeatable. Spaniards often call it bocata affectionately.
🛒 Ingredients (for 2 generous sandwiches)
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1 rustic baguette or sourdough-style bread (crispy outside, soft inside)
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6–8 slices of Aroma Ibérico Cebo Ibérico ham (24 months cured)
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4–6 slices of semi-cured or cured Manchego cheese
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1 ripe tomato
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Extra virgin olive oil (preferably organic)
👨🍳 How to make the perfect Spanish sandwich
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Prepare the bread
Cut it lengthwise and toast lightly if you like an extra crunch. -
Tomato rub – Spanish style (optional, but highly recommended)
Slice the tomato and rub it over the inside of both bread halves.
Drizzle with olive oil and a pinch of salt.
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Place the Manchego first
It melts slightly with the warm bread, creating a creamy base. -
Add the Ibérico ham
Lay the slices gently so they don’t stick. Let them shine and melt in your mouth. -
Close, press slightly – and enjoy!
No cutlery needed. Just a big bite and maybe a glass of wine or a cold beer.
🧡 Bonus: Turn it into brunch or tapas
Cut the sandwich into smaller bites, pin with cocktail sticks – and there you go!
The perfect Spanish appetizer to impress your guests.
🎁 Use the best ingredients
If you’re going for a Spanish classic, do it right.
At Aroma Ibérico you’ll find hand-sliced Ibérico cebo ham (or whole legs for slicing at home), aged Manchego cheese, and organic extra virgin olive oil – all ready to bring authentic Spanish flavour to your kitchen.
👉 Make it, tag us, and get 5% off your next order!