Do you fancy a nibble? If you live on the Costa Blanca, chances are you have already met the mighty montadito. Small but packed with flavour.
At its core, a montadito is a sandwich. However, that simple description barely does it justice.
They are always made with bread, usually a thin loaf similar to a baguette, sliced into manageable pieces. From there, this is where the fun begins. For example, you might find jamón, chorizo, smoked meats, cheese, anchovies, tuna, pickled vegetables or seafood on top. Sometimes everything appears at once, while other times the toppings are kept refreshingly simple.
Importantly, there are no strict rules. In fact, that freedom is the real beauty of the montadito. If it tastes good, it belongs on one.
According to food historians, montaditos may well have been Spain’s first sandwiches, dating back to the 15th or 16th century. Not surprisingly, the name comes from the verb montar, meaning to mount.
The Andalucían montadito
Originally, the earliest versions appeared in rural Andalucía and Extremadura. At the time, farmers and shepherds needed food that was easy to carry and quick to eat. As a result, a slice of bread topped with whatever was available did the job perfectly. Typically, cured meats, cheese, vegetables and a splash of olive oil were the most common choices.
Over time, montaditos made their way into bars across Spain. Today, they are a staple of tapas culture, enjoyed alongside a drink.
By the 18th century, Andalucía had really made the montadito its own. What started as bread topped with leftovers slowly evolved into the more refined versions we see today. During the 20th century, especially from the 1940s onwards, montaditos became firmly established as a classic tapa. Famous combinations like pringá and piripi were born, complete with their now familiar names.
Today, montaditos come in many styles. Most are small, designed to be eaten in just a few bites. The bread matters. Mollete, bollo sevillano or mini baguettes are popular choices, with a soft centre and a crisp crust.
They can be served hot or cold. Some are toasted on a grill to melt cheese or warm the filling. The fillings are endless. Meat, fish, vegetables, sauces, hot or cold. Good taste is the only real limit.
Bridging the Gap’s favourite montaditos
Here are two of our favourite montaditos to try at home.:
Tuna and artichoke montadito
Drain the tuna and place it in a bowl. Add lemon juice, salt and black pepper. Chop the artichoke hearts and mix them in with mayonnaise.
If you prefer a smoother texture, blend the mixture briefly. Spoon it onto toasted wholemeal bread. Finish with cherry tomatoes and a drizzle of olive oil.
Sobrasada and grilled cheese montadito
Slice the bread and lightly toast it in the oven or a frying pan. Spread sobrasada over the toast and top with slices of goat’s cheese.
Grill for a few minutes until the cheese melts.
