Beschuit
Rusk; dry, crispy round toast. Eaten with butter and toppings.
Andrew Lekashman
Beschuit met Muisjes
Rusk with anise sprinkles; for celebrating new babies (blue for boys, pink 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...
Serranito Completo
Complete serranito; with all components—lomo, jamón, pepper, tomato.
Romesco
Romesco sauce; roasted peppers, almonds, garlic, olive oil. Catalan specialty.
Pringá
Slow-cooked meat bocadillo; shredded meats (pork, chorizo, morcilla, tocino) from cocido andaluz (Andalusian stew), mashed together. Rich...
Pitufo
Small breakfast roll; the tiny bread rolls popular in Málaga cafés.