Andrew Lekashman
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, then salt, in that exact order.