Tostada de Aguacate
Avocado toast; modern addition.
Bocadillo Vegetal & de Verdura
Pistola
Pistol-shaped bread roll; similar to barra but smaller.
Coca de Recapte
A thin oval Catalan coca baked open under escalivada and salt-cured herring, the savoury star of the revetlla de Sant Joan in the bakeries of inland Lleida.
Bocadillo Vegetal
Vegetable bocadillo; lettuce, tomato, asparagus, hard-boiled egg, tuna or cheese.
Bocadillo de Pisto
The bocadillo de pisto is an engineering problem with a sweet payoff: La Mancha's slow vegetable stew, tomato and pepper and courgette cooked to a jammy reduction, packed thick into a barra.
Bocadillo de Pisto Manchego
Manchego-style pisto bocadillo; often topped with fried egg.
Bocadillo de Pimientos
Red morrón peppers charred black, peeled to a sweet slippery flesh, laid in an oiled barra against a salty foil of tuna or anchovy. The bocadillo de pimientos is a larder preserve opened into bread.
Bocadillo de Pimientos del Piquillo
Piquillo pepper bocadillo; roasted, peeled piquillo peppers (often stuffed with cod or meat).
Bocadillo de Pimientos del Padrón
Padrón peppers bocadillo; small green peppers, some hot, some not. Fried and salted.
Bocadillo de Espárragos
Asparagus bocadillo; white asparagus from Navarra, often with mayonnaise.
Bocadillo de Escalivada
Escalivada, aubergine and peppers cooked in the embers until smoky, packed cold into a crusty roll with anchovy. A vegetable bocadillo whose name is its recipe.
Bocadillo de Champiñones
Champiñones al ajillo, button mushrooms sautéed hard with garlic until the water cooks off and they turn meaty, forked hot into a crusty barra. A rare bocadillo that leans on a vegetable, eating rich.
Bocadillo de Calabacín
Courgette brings no flavour and no fat, so its bocadillo is all addition: salted to empty its water, cooked hard for colour, and leaned on oil and a salty partner. A roll built on a near-blank.
Bocadillo de Berenjena
Eggplant bocadillo; grilled or fried.
Bocadillo de Alcachofas
Artichoke hearts trimmed to the tender centre and griddled until the leaves char, packed warm into an oiled barra with a sharp note of lemon. A hot vegetable bocadillo built on the Blanca de Tudela.