El Bocadillo y la Mesa - One Sandwich

Spanish-style wrap; tortilla wrap with Spanish fillings.

Grated/crushed fresh tomato; for rubbing on bread.

Spicy tomato sauce; served with patatas bravas, also on bocadillos.

Romesco sauce; roasted peppers, almonds, garlic, olive oil. Catalan specialty.

Whole wheat bread; healthier option.

Galician bread; round, crusty, slightly sour.

'Village bread'; rustic country loaf.

Catalan country bread; round, dense, perfect for pa amb tomàquet.

'Glass bread'; very crusty, airy, light.

Rye bread; less common but available.

Fine white bread from Castile; tight crumb.

Mustard.

Green mojo; cilantro or parsley, garlic, cumin.

Red mojo; red peppers, garlic, cumin, paprika, vinegar.

Mayonnaise; common bocadillo condiment.

Ketchup; common with sandwiches.

Large round rustic loaf; traditional Castilian bread.

Thin, flute-shaped baguette sandwich; smaller and crispier than standard bocadillo.

Flatbread with various toppings; can be sweet or savory. Savory versions topped with vegetables, sardines, or embutidos.

Flatbread base; for sweet or savory toppings.

Spanish ciabatta; flatter, crispy crust, irregular holes. Popular for bocadillos.

Spanish sandwich on crusty bread; typically a barra (baguette-style loaf) or pistola/chapata, split and filled. Served at bars, cafetería...

Mixed bocadillo; typically ham and cheese.

Upscale bocadillo; artisanal bread, premium ingredients, creative combinations.