Entrepà
Catalan term for bocadillo; sandwich on baguette-style bread.
Spain
Entrepà de Truita
Catalan omelette entrepà; truita is Catalan for tortilla.
Entrepà de Pernil
Ham entrepà; jamón (pernil in Catalan) on pa amb tomàquet.
Entrepà de Llonganissa
Llonganissa sausage entrepà; cured pork sausage similar to fuet but thicker.
Entrepà de Fuet
Fuet sausage entrepà; thin cured Catalan sausage.
Entrepà de Escalivada
Escalivada entrepà; roasted vegetables (eggplant, red pepper, onion) dressed with olive oil.
Entrepà de Botifarra
The entrepà de botifarra is Catalonia's plainest grilled-sausage sandwich: fresh pork charred over coals, no paprika, no cure, folded into split bread with raw-garlic allioli at the festa major grill.
Entrepà de Botifarra amb Mongetes
Butifarra with white beans entrepà; classic combination.
Entrepà d'Anxoves
Anchovy entrepà; preserved anchovies (anxoves) on bread, often with tomato.
Coca
Flatbread with various toppings; can be sweet or savory. Savory versions topped with vegetables, sardines, or embutidos.
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.
Coca (bread)
Flatbread base; for sweet or savory toppings.
Chapata
Spanish ciabatta; flatter, crispy crust, irregular holes. Popular for bocadillos.
Bocadillo
The bread is the whole word. A length of crusty Spanish loaf split horizontally, hinged at the back, filled the length of the loaf with one dominant element and almost nothing else.
Bocadillo Vegetal
Vegetable bocadillo; lettuce, tomato, asparagus, hard-boiled egg, tuna or cheese.
Bocadillo Vegetal con Pollo
Vegetable bocadillo with chicken.
Bocadillo Vegetal con Atún
Vegetable bocadillo with tuna.
Bocadillo Mixto
Mixed bocadillo; typically ham and cheese.
Bocadillo Gourmet
Upscale bocadillo; artisanal bread, premium ingredients, creative combinations.
Bocadillo Especial
Special bocadillo; house specialty, varies by establishment.
Bocadillo de Zorza
Zorza bocadillo; seasoned raw pork with paprika and garlic (the mixture that becomes chorizo), fried and served in bread.
Bocadillo de Zarangollo
Zarangollo bocadillo; Murcian scrambled eggs with zucchini and onion.
Bocadillo de Tortilla
A wedge of potato omelette slid whole into bread, the filling already a meal on its own. The bocadillo de tortilla is among Spain's most common bar sandwiches, one cooked dish as the whole build.
Bocadillo de Tortilla sin Cebolla
Spanish omelette without onion; purists prefer this to taste the potato.