Andrew Lekashman
Bossche Bol
Den Bosch chocolate ball; large profiterole filled with cream, covered in chocolate. Not sandwich but iconic regional bread/pastry.
Bolletje
Little ball; round soft roll.
BLT
Bacon, lettuce, tomato; American influence.
Beschuit
Rusk; dry, crispy round toast. Eaten with butter and toppings.
Beschuit met Muisjes
Rusk with anise sprinkles; for celebrating new babies (blue and white for boys, pink and white for girls).
Beschuit met Hagelslag
Rusk with chocolate sprinkles.
Bara Sandwich
The bread is the fritter: two discs of ground urad dal fried until blistered, stacked around chutney, chicken, or bakkeljauw, Madame Jeanette brushed on. Suriname’s street icon, Dutch counter food.
Bagel met Zalm
Bagel with smoked salmon and cream cheese.
Wrap Español
Spanish-style wrap; tortilla wrap with Spanish fillings.
Tostada de Aguacate
Avocado toast; modern addition.
Tostada con Tomate
Toast with crushed tomato and olive oil; standard Spanish breakfast.
Tostada con Sobrasada
Mallorca's open-faced answer to its spreadable cured-pork sausage: sobrassada knifed onto hot toast and laced with honey, the sobrassada amb mel the island eats for breakfast.
Tomate Rallado
Grated/crushed fresh tomato; for rubbing on bread.
Serranito
Andalusian specialty bocadillo; grilled pork loin (lomo), jamón serrano, fried green pepper (pimiento frito), and often tomato, in crusty...
