Llescas are Catalan loaded toasts that can have a whole range of tasty toppings. These classics - spinach, pine nuts and raisins, and ham, mushroom and cheese - are both delicious and incredibly easy to make. Plus get inspiration for many more tasty toppings, too!

two llescas, Catalan loaded toasts, with different toppings side by side.

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To me, salads and sandwiches are two types of foods that all too often fall into somewhat boring, but can also be pretty special. Often all it takes is a bit of creativity or inspiration, and a handful of good ingredients.

These llescas - Catalan loaded toasts or bread pizza - might be stretching the sandwich-theme, but they're close enough and well worth enjoying either way. They are something I enjoyed while I was living in Catalunya, Spain many years ago. There was a restaurant we went to that had a huge list of topping options to choose from. But they're so quick and easy, they're definitely worth recreating at home.

overhead part view of two llescas, Catalan loaded toasts, one topped with spinach other ham, mushroom and cheese.

Catalan cuisine

My time in Catalunya introduced me to a whole range of delicious foods. I'll admit I didn't really know that much about Spanish cuisine before I went and I definitely didn't know about the regional differences. Though a lot of course make sense, once you consider the different climate and geography.

Spanish food is traditionally very localized, with seafood on the coast, heartier pork and stews inland, and cooling dishes like gazpacho in the hot South. In Catalunya, you'd find seafood, dishes using local vegetables and 'mar y montanya' stews that combined land and sea meats/seafood.

Many local dishes are now found more broadly, including some Catalan dishes. Some now found across Spain and beyond include crema Catalana and romesco sauce (though it's often made a little differently elsewhere, so I do recommend trying my more traditional recipe). But others are more hidden local gems, like menjarblanc, an almond pudding, and these llescas.

I guess to be fair, the idea of llescas is much like open sandwiches or tartines that you find in other places, but the traditional llesca toppings make them distinctly Spanish.

bowl of spinach, small dishes with raisins, pine nuts, cubes of cheese, mushrooms and olive oil with stack of sliced bread to one side and garlic to other.

Toppings for Catalan loaded toasts

In the restaurant we used to go to, the list of llescas (llesques in Catalan) on the menu was huge. Though as you started to read, they were in fact more slight variations on each other.

In general, you get three main styles of base:

Simply olive oil and a little salt. This is the simplest way to prepare the toasted bread, and is used when there are richer toppings like grilled meats.
Pan con tomate (tomato bread), where you rub toasted bread with garlic, tomato and drizzle with olive oil and a little salt.
Catalan-style spinach, 'espinacas a la Catalana'. This is a also a dish in itself, but makes a great toast-topping too! It's made by softening spinach in olive oil and adding in pine nuts and raisins.

toast topped with spinach wilted with pine nuts and raisins with a little parmesan on top.

All three are really tasty and work just as they are or even better with additional toppings. Some ideas to get you going include:

The oil base topped with grilled meats, like pork loin, sausages (like chistorra), skewers like pinchos morunos or steak (great with blue cheese like Cabrales). Or vegetarian options like some escalivada (grilled vegetables).
Pan con tomate topped with sliced Manchego cheese, Serrano ham or chorizo, or try some anchovies and olives.
The spinach base topped with various cheeses like parmesan (as here), blue cheese or some melted goat cheese.

Of course, these are all more Spanish-style toppings, but the options are as broad as you like. You could try things like ricotta and sliced radish, avocado toast variations (like my avocado tartine) and so much more.

toast topped with mushrooms, ham and cheese, with cheese melting into rest.

The second topping I show here is one I am pretty sure I had in the restaurant we went to, though I don't see it on their menu these days. It feels slightly less typically Spanish, maybe, but ham and cheese is popular in many places, and this adds in mushrooms, a bit like Spanish garlic mushrooms (just here without the garlic, though you can add if you like!).

Tips for tasty loaded toasts

As I say, these come together quickly and easily, but a couple quick pointers to help them come out well:

Start with a good quality bread, as it will make a difference. We always had these on slices of country-style bread (a bit like pain de campagne) but breads like sourdough would work well, too.
Get everything ready in advance. These come together quickly and rather than your bread get cold or soggy, you want your toppings ready to go. Then, put things on right before eating.
Toast gently. These are best with just enough crispness to rub on the garlic but you don't want them overly crunchy.

The name llescas might not be that well known, but the idea is no doubt familiar. And these Catalan toppings are well worth a try for a sandwich-like meal that's that bit different but oh so tasty. Be sure to give them a try!

Try these other sandwich-like ideas:

Danish smørrebrød (open sandwiches) - another quick and easy idea that has endless ways to add toppings.
Goat cheese and prosciutto croissant with balsamic figs.
Caprese focaccia sandwich, that comes together in no time and is perfectly summery.

Plus get more main dishes and Spanish recipes in the archives.

two llescas Catalan loaded toasts above each other, one with spinach topping other with ham, cheese and mushrooms.

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