← All sandwiches
Montadito
Andalusia, Spain
History
The montadito — from 'montar', to mount — is one of the defining bites of Andalusian tapas culture, particularly popular in Seville and across southern Spain. Tiny crusty rolls or slices of bread are topped with a single ingredient or combination — jamón ibérico, chorizo, lomo, tortilla española or marinated anchovies — and served in rounds at tapas bars. The chain 100 Montaditos popularized them nationwide and internationally, but the tradition is rooted in the spontaneous, sociable bar culture of Andalusia.
Ingredients
- Mini crusty bread rolls (mollete or barra)
- Jamón ibérico or serrano
- Chorizo or lomo embuchado
- Tortilla española (optional)
- Marinated anchovies (optional)
- Roasted peppers
- Olive oil
How to Make
- 1Slice the mini rolls in half or use small slices of crusty bread.
- 2Choose your topping: layer jamón ibérico, sliced chorizo, a slice of tortilla española, or marinated anchovies.
- 3Add roasted peppers if desired.
- 4Drizzle with a little olive oil.
- 5Serve immediately at room temperature or lightly warmed.
Known for it
Get the full experience
Playlists, a sandwich concierge, a global map of the best spots, and your own pantry — all in The Sandwich App.
Get The Sandwich App