Pan de Cristal
'Glass bread'; very crusty, airy, light.
Spain
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.
Mollete
Soft, flat bread roll from Antequera; split and filled. Softer than typical bocadillo bread.
Mollete con Manteca
Mollete with lard (manteca).
Mollete con Aceite y Tomate
Mollete with olive oil and tomato—simple breakfast.
Mollete
Soft, flat round bread from Antequera; less crusty than barra.
Hogaza
Large round rustic loaf; traditional Castilian bread.
Flauta
Thin, flute-shaped baguette sandwich; smaller and crispier than standard bocadillo.