Andrew Lekashman
Pincho de Tortilla
Tortilla on bread slice; smaller portion, often a single slice of tortilla on bread, served as a tapa or pincho.
Pepito
Beef or veal bocadillo; thinly sliced beef (or veal) quickly grilled or fried, served in bread. Often with pimientos de padrón or green p...
Pepito de Ternera
Madrid's hot-fillet bocadillo: a thin veal steak seared fast on a flat-top, slid into crusty barra with fried green peppers, the pan juices spooned over so they soak the crumb.
Pepito con Pimientos
Pepito with fried peppers (pimientos verdes or padrón).
Pan Gallego
Galician bread; round, crusty, slightly sour.
Pan de Pueblo
'Village bread'; rustic country loaf.
Pan de Pagès
Catalan country bread; round, dense, perfect for pa amb tomàquet.
Pan de Cristal
'Glass bread'; very crusty, airy, light.
Pan de Centeno
Rye bread; less common but available.
Pan Candeal
Fine white bread from Castile; tight crumb.
Pa amb Tomàquet
The Catalan base under almost every local sandwich is a four-second gesture: a ripe tomato dragged across toasted country bread, then oil and salt, in whichever order the cook prefers.
