Gone are the days when the offer of sandwiches in Barcelona bars and taverns was limited to classics such as pepito and bacon with cheese. Now they take the dishes between breads, or what is the same, sandwiches with fillings that could be eaten with a knife and fork, such as cap i pota, steak tartare and aubergine with miso.
This trend coexists with the commitment to good quality sausages, which in many cases are local. And as for breads, airy buns, focaccias and glass cakes are gaining ground, often made in the same place. The options are more varied and original than ever.
