canary islands finalists best sandwich spain

Canary Islands finalists vie for best sandwich in Spain

Canary Island contenders in the final

Today, the sandwich that will claim the title of best “bocata” in Spain will be revealed. The third edition of the Spanish Sandwich Championship draws to a close, with ten eateries from the Canary Islands having taken part. After a preliminary phase that mobilised more than 112,000 voters, a total of 15 sandwiches have made it through to the final.

The grand final will take place in the kitchens of El Puerto del Escondite, located within Santander Group’s financial district in Madrid. It is a venue promising a decisive moment “surrounded by nature and beside a tranquil jetty”.

Gran Canaria’s entry: Oh My Boc

On the island of Gran Canaria, the establishment Oh My Boc is putting itself forward for the accolade with a sandwich made from ciabatta bread, spiced chicken thigh, rosemary, homemade alioli, caramelised onion and cheddar cheese.

Tenerife’s homage to tradition

Meanwhile, in Tenerife, more specifically in San Cristóbal de La Laguna, the Cafetería Los Majuelos pays homage to Canarian tradition with “Origen”, a sandwich featuring shredded chicken in escabeche, flor cheese, rocket, pepper jam, sweet-and-sour gherkin and roasted garlic alioli.

Star-studded jury and blind tasting

The grand final of the third Spanish Sandwich Championship will be judged by a top-tier panel, made up of some of the best-known names in the national gastronomy scene and food journalists. Among the experts deciding the winner are Michelin-starred chefs such as Julián Mármol (Yugo The Bunker) and Óscar Velasco (VelascoAbellá), alongside prominent figures like Sacha Hormaechea and Pipo Paniceres of the Paraguas Group.

The selection will be made through a blind tasting, during which key aspects such as bread quality, filling combination, presentation and flavour will be evaluated. The sandwich that impresses the most and meets all the requirements will be crowned the Best Bocata in Spain 2026.

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