By Flavor & The Menu
January 14, 2022
The popularity of meat and cheese is driving many trends this year, and the Spanish bocadillo fits very well into this outlook, taking charcuterie boards another step further. It provides a new canvas to showcase curated creations and a chef’s ability to execute the perfect snack that is simultaneously simple and elegant. I can see trios of bocadillo sliders working well here for sandwich boards, catering and off-premise delivery concepts.
The new love for charcuterie-style meats and cheeses presents the perfect opportunity to introduce the Spanish bocadillo. These sandwiches feature premium, clean, artisan ingredients that evoke a portable charcuterie board. The American palate is ready to embrace regional and elegant jamón serrano and other cured meats.
Bocadillos are an excellent opportunity to turn guests on to some higher-end ingredients in a lower-cost offering.
NANCY JO SEATON
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.