Andrew Lekashman

Panino al Lampredotto

At a Florentine trippaio's cart the cook asks one word, "bagnato?", before he closes your panino al lampredotto: dunk the bun's crown in the tripe broth, or not. That dunk makes the sandwich.

Panino al Lampredotto Gourmet

Upscale lampredotto with premium ingredients.

Panino al Formaggio

Cheese sandwich; cheese type varies by region.

Panino Abruzzese

Thick slices of ventricina del Vastese, the coarse, chilli-red, fennel-spiced mountain salume of Abruzzo, on dense country bread with nothing added: a sandwich that wins by subtraction.

Paninaro Style

The 'paninari' youth subculture centered on premium American-style sandwiches at Milan's Panino spots.

Pani câ Meusa

Soft sesame roll (vastedda) filled with boiled veal spleen and lung, fried in lard; eaten 'schietta' (single/plain with lemon) or 'marita...

Pani câ Meusa Schietta

Spleen sandwich 'single'—just spleen, lung, and lemon juice; traditional version.

Pani câ Meusa Maritata

Palermo's spleen roll wed to cheese: lard-fried veal spleen and lung in a sesame vastedda, finished with shaved caciocavallo and a spoon of ricotta to round the iron edge.

Pane Toscano con Salumi

The mixed-salumi panino is a Tuscan cold-cuts board folded into bread: finocchiona, prosciutto, salame, and lardo on the saltless loaf that keeps each cured meat distinct. PDO 2016.

Pane Guttiau

Pane carasau brushed with olive oil and salt, sometimes with rosemary; crisped further.

Pane Frattau

Sardinia's year-proof cracker dunked in hot broth for ten seconds, then layered with tomato sauce, pecorino, and a poached egg: pane frattau is eaten warm before it settles into itself.

Pane e Panelle con Melanzane

The fuller Palermo fritter sandwich: chickpea panelle and fried eggplant in one sesame roll, often with a shaving of pecorino. Two fried things, both planted on the island under Arab rule.

Pane di Altamura con Burrata

Altamura bread with burrata (mozzarella filled with cream and stracciatella); luscious.

Pane Cunzato

Sicilian 'dressed bread'—crusty bread topped with tomato, olive oil, oregano, anchovies, cheese, sometimes stuffed; varies by location.

Pane Cunzato di Scopello

Scopello version with local tuna, tomato, capers, oregano, olive oil.

Pane con lo Sfincione

Pane con lo sfincione: a slab of Palermo's thick, spongy focaccia, topped with onion, tomato, anchovy and caciocavallo, pressed warm into a sesame roll. Bread inside bread.

Pane con le Panelle

Pane con le panelle puts bread inside bread: a fried slab of chickpea-flour dough, itself a set starch, slid hot into a soft sesame roll with salt and lemon. Palermo's Arab-rooted street sandwich.

Pane con le Panelle e Crocchè

Palermo's maximal fritter roll: sliced chickpea panelle and bare-fried potato crocchè packed into one soft sesame mafalda, with salt and a hard squeeze of lemon.

Pane con le Crocchè

Pane con le crocchè is Palermo's fried-potato street sandwich: finger-shaped cazzilli, crust shattering over a soft potato cloud, slid hot into a sesame roll beside the chickpea panelle.

Pane Carasau con Prosciutto

Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.

Pane carasau is bread baked twice into a parchment-crisp sheet that keeps for a year, made so Sardinian shepherds could carry it. Tomato and oil soften the indestructible cracker back into a sandwich.

Mozzarella in Carrozza

Mozzarella sandwiched between bread, battered and deep-fried; 'mozzarella in a carriage.'

Mozzarella in Carrozza con Alici

Mozzarella in carrozza with anchovy fillets inside; salty-creamy.