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 Gallego
Galician bread; round, crusty, slightly sour.
Pan de Pueblo
'Village bread'; rustic country loaf.
Pan de Pagès
Catalan country bread; round, dense, perfect for pa amb tomàquet.
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
'Bread with tomato'; crusty bread (often toasted) rubbed with ripe tomato, drizzled with olive oil and salt. The foundation of Catalan sa...
Mollete con Manteca
Mollete with lard (manteca).
Mojo Verde
Green mojo; cilantro or parsley, garlic, cumin.
Mojo Rojo
Red mojo; red peppers, garlic, cumin, paprika, vinegar.
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
Butifarra (Catalan fresh sausage) grilled, often served with mongetes (white beans).