Bocadillo de ventresca y pimientos is a sandwich that’s made with Spanish bread and a filling of tuna belly (ventresca) and peppers. This bocadillo sandwich variety typically uses a Spanish-style baguette (barra de pan) that is usually cut in half lengthwise before it’s filled with strips of roasted red peppers (usually piquillo peppers) and canned tuna belly.

The baguette may occasionally be broiled for added crispiness, while the cut side of the bread is often moistened with a drizzle of olive oil and a good rub of ripe tomato halves to make the sandwich juicier. This Spanish sandwich is typically enjoyed as a healthy and filling snack, but it can also be served for dinner.