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.
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.