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

Mallorca's open-faced answer to its spreadable cured-pork sausage: sobrassada knifed onto hot toast and laced with honey, the sobrassada amb mel the island eats for breakfast.

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 bakery bun a Smurf sign renamed.

Pitufo con Jamón

Small roll with ham.

Pistola

A Malasaña bar that bakes the Madrid pistola twice and fills it with fried chipirones, morcilla stew and lime alioli. Its sandwich took third place in Spain's bocadillo championship, May 2025.

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

Madrid's hot-fillet bocadillo: a thin veal steak seared fast on a flat-top, slid into crusty barra with fried green peppers, the pan juices spooned over so they soak the crumb.