BLT
Bacon, lettuce, tomato; American influence.
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.
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 Completo
Complete serranito; with all components—lomo, jamón, pepper, tomato.
Salsa Brava
Spicy tomato sauce; served with patatas bravas, also on bocadillos.
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.
Pistola
Pistol-shaped bread roll; similar to barra but smaller.
Pepito
Beef or veal bocadillo; thinly sliced beef (or veal) quickly grilled or fried, served in bread. Often with pimientos de padrón or green p...
Pepito de Ternera
Veal pepito; tender veal slices grilled, often with sautéed peppers.
Pepito con Pimientos
Pepito with fried peppers (pimientos verdes or padrón).