81 HISPANO: tuna, piquillo pepper, hard boiled egg and mayo

My sandwich has a first name: It's H-I-S-P-A-N-O. My sandwich has a second name: It's -- oh, wait, it doesn't have a second name. So maybe I would have been better off with a Jim Croce allusion. It got a name. It got a name.

Yes, we have come to the "gourmet" section of the menu, featuring named sandwiches and chapata bread. I didn't get this right away, but soon enough after first seeing "chapata" on the menu I figured it was Spanish for ciabatta, and I figured a quick Google search would bear this out. Not so fast, it turns out -- the Webiverse is surprisingly quiet on the subject. There are hints here and there, but nobody seems to have tackled the topic at length, and I'm left unsure whether it's the same bread or whether chapata is a Spanish twist on the recipe.

Anyway, it's good bread, not necessarily better or worse than the non-"gourmet" bread at 100 Montaditos, but different. A nice change of pace. And it's a good foil for the simple and tasty Hispano sandwich.

Montaditos down: 81
Montaditos to go: 19
Next: 82 ROMERITO: shrimp, bacon, hard-boiled egg, arugula and honey mustard