Michetta con Salame Milano
The michetta is proofed so hard its centre bakes nearly hollow, a thin shell built to crack. Fill it light with salame Milano, the rice-grain-fine, gently sweet pork stick the city is named into.
Andrew Lekashman
Michetta con Prosciutto Cotto
Michetta with cooked ham; common Milanese lunch.
Michetta con Cotoletta
Michetta con cotoletta sets two Milanese icons in one hand: a butter-fried veal cutlet inside the hollow, star-pleated michetta roll, eaten fast while both shells still crack.
Maritozzo Salato
The sweet maritozzo bun (usually filled with whipped cream) made savory with cold cuts or cheese.
Lampredotto con Salsa Verde
Lampredotto emphasizing the green sauce made from parsley, capers, anchovies, vinegar, and garlic.
Lampredotto con Salsa Piccante
Lampredotto with the spicy red chili sauce; fiery variation.
Lampredotto Bagnato
Lampredotto with both bun halves dipped in the cooking broth; extra-moist.
Guastella
Traditional roll similar to vastedda; used for various fillings.
Gorgonzola e Noci
Gorgonzola with walnuts on bread; classic combination.
Gnocco Fritto
Gnocco fritto is the sandwich where the bread is the fried part: a leavened pillow puffed hollow in pork lard, torn open hot and stuffed with prosciutto, eaten at the table before it deflates.
Gnocco Fritto con Squacquerone
Gnocco fritto with soft squacquerone cheese.
Gnocco Fritto con Salumi
In the trattorie of Modena and Parma, the gnocco fritto board is a heat test: one fried pillow, one cured meat, repeated across a board that reveals how each cut of Emilian pork responds to hot fat.
Gnocco Fritto con Prosciutto
Gnocco fritto specifically paired with prosciutto; the fat cuts the salt.
Frisella con Pomodoro
Dried bread ring (frisella) moistened and topped with tomato, olive oil, oregano; taralli-like, open-faced.
Frico Croccante in Panino
Crispy frico on bread; crunchy cheese.
Focaccia Genovese con Prosciutto
Soft, dimpled, olive-oil-rich Genoese focaccia with prosciutto; oily, salty, perfect.
Focaccia Genovese con Formaggio
Focaccia with stracchino or other soft cheese.
Focaccia di Recco
Focaccia di Recco seals soft fresh cheese between two paper-thin unleavened sheets and bakes them blistered in a fierce oven, the cheese molten inside. IGP-protected since January 2015.
Focaccia di Recco con Formaggio
Not Lombardy but nearby; paper-thin dough sandwiching molten stracchino cheese; Recco's famous specialty.
Focaccia di Novara
Sweet focaccia from Novara; not typically used for savory sandwich.