Pan de Pagès
Catalan country bread; round, dense, perfect for pa amb tomàquet.
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!
Pan de Cristal
'Glass bread'; very crusty, airy, light.
Pan de Centeno
Rye bread; less common but available.
Pan Candeal
Fine white bread from Castile; tight crumb.
Pa amb Tomàquet
The Catalan base under almost every local sandwich is a four-second gesture: a ripe tomato dragged across toasted country bread, then oil, then salt, in that exact order.
Mollete con Manteca
Mollete with lard (manteca).
Hogaza
Large round rustic loaf; traditional Castilian bread.
Flauta
Thin, flute-shaped baguette sandwich; smaller and crispier than standard bocadillo.
Entrepà
Catalan term for bocadillo; sandwich on baguette-style bread.
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.