Submarine Sandwiches

Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!

Wrap Español

Spanish-style wrap; tortilla wrap with Spanish fillings.

Tostada de Aguacate

Avocado toast; modern addition.

Tostada con Sobrasada

Sobrassada is cured pork soft enough to spread with a knife, raw and paprika-red, warmed not by a flame but by the toast it goes onto. A thread of honey is the Mallorcan finish that makes it sing.

Tostada con Jamón

Toast with ham.

Tomate Rallado

Grated/crushed fresh tomato; for rubbing on bread.

Serranito

Andalusian specialty bocadillo; grilled pork loin (lomo), jamón serrano, fried green pepper (pimiento frito), and often tomato, in crusty...

Serranito con Queso

Serranito with melted cheese.

Serranito con Huevo

Serranito with fried egg added.

Serranito Completo

Complete serranito; with all components—lomo, jamón, pepper, tomato.

Romesco

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

Pringá

Slow-cooked meat bocadillo; shredded meats (pork, chorizo, morcilla, tocino) from cocido andaluz (Andalusian stew), mashed together. Rich...

Pitufo

Small breakfast roll; the tiny bread rolls popular in Málaga cafés.

Pitufo con Tomate

Order un pitufo at a Málaga bar and a small soft roll comes back dressed with grated tomato, oil, and salt. The tomato is an old Andalusian habit; the roll is a 1960s bun a Smurf sign renamed.