Menestra de verduras is a Spanish dish that cannot be easily classified – on the other hand, some might say that it's very versatile – it can be served as a side dish, a soup, or a stew, depending on the method of preparation. The dish itself is quite simple – filled with fresh, seasonal vegetables such as asparagus, peas, artichokes, green beans, olives, potatoes, white beans, turnip, or onions.

Pieces of Serrano ham are often added to the pot for extra flavor. Menestra de verduras is ideally served hot, preferably on colder days in spring or summer.

Bocadillos or bocatas are Spanish sandwiches made with Spanish-style baguettes known as barra de pan, unlike regular sandwiches which are made with modern white bread, known as pan de molde in Spain. The most common fillings for bocadillos include meat, cheese, tuna, omelets, jamón, or chorizo sausages.

The Spanish typically don't add onions, mayonnaise, pickles, or lettuce to bocadillos, but the bread is sometimes rubbed with halved tomatoes or olive oil. Due to the popularity of these sandwiches, the fillings vary from one region to another – omelet bocadillos are usually eaten for breakfast or as an afternoon snack and include eggs, cheese, beans, peppers, and potatoes; meat-based bocadillos are often made with chicken, beef, pork, horse, or goat; and fish bocadillos often include cuttlefish, sardines, and squid. 

At its simplest, bocadillo de anchoas typically consists of a Spanish-style baguette (barra de pan) that’s been sliced along the middle and filled with anchovies. The cut side of the bread is often rubbed with ripe tomato halves, olive oil, and garlic to make the sandwich juicier and imbue it with additional flavor.

Apart from the canned anchovies, other typical ingredients used in the filling include slices of goat cheese (queso de cabra) or Manchego cheese, tomatoes, onions, marmelada de pimientos (pepper marmalade), roasted red peppers (piquillo peppers), and olives. 

Bocadillo de sardinas is a humble Spanish sandwich with a savory filling of canned sardines. The sandwich is usually made with a Spanish-style baguette (barra de pan), although other types of bread may also be used such as ciabatta bread or wholemeal bread.

After it’s been sliced lengthwise, the bread is topped with sardines which can be preserved in oil, tomato sauce, or vinegar, thus imbuing the sandwich with additional flavor. The filling may be enhanced with various other ingredients such as peppers, tomatoes, cilantro, lettuce, onions, avocados, olives, boiled eggs, mayonnaise, mustard, yogurt sauce, mushrooms, sautéed vegetables, and olive oil.