Spain - One Sandwich - The Joy of Sandwiches (Page 4)

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

Half toast; smaller portion for breakfast.

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.

Catalan term for bocadillo; sandwich on baguette-style bread.

Catalan omelette entrepà; truita is Catalan for tortilla.

Ham entrepà; jamón (pernil in Catalan) on pa amb tomàquet.

Llonganissa sausage entrepà; cured pork sausage similar to fuet but thicker.

Fuet sausage entrepà; thin cured Catalan sausage.

Escalivada entrepà; roasted vegetables (eggplant, red pepper, onion) dressed with olive oil.

Butifarra (Catalan fresh sausage) grilled, often served with mongetes (white beans).

Butifarra with white beans entrepà; classic combination.

Anchovy entrepà; preserved anchovies (anxoves) on bread, often with tomato.

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

Coca topped with escalivada (roasted vegetables), sometimes with sardines or anchovies.

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...

Vegetable bocadillo; lettuce, tomato, asparagus, hard-boiled egg, tuna or cheese.

Vegetable bocadillo with chicken.

Vegetable bocadillo with tuna.

Mixed bocadillo; typically ham and cheese.