Flatbreads
Step into our Flatbread Sandwiches category - your passport to a culinary journey across cultures! Explore the world of sandwiches made with versatile flatbreads, such as the pocket-friendly Pita from the Middle East or the cheesy Quesadilla from Mexico. Learn how these breads, thin but packed with flavors, make for the perfect vessels for an array of fillings. Remember: whether it's enveloping a Gyro or getting toasted with cheese, flatbreads are the unsung heroes of the sandwich universe.
Austin Breakfast Taco
Austin's breakfast taco culture; fierce loyalty to local taquerias, flour tortillas dominate.
Torta al Testo
The Umbrian griddle bread cooked on a flat terracotta or iron disc, thick enough to split through the equator and pack with sausage, porchetta, or greens.
Torta al Testo con Stracchino
The only cold-filling reading of the Umbrian griddle round: a slack Lombard fresh cheese smeared into a warm split torta al testo, the gradient doing the work.
Torta al Testo con Salsiccia
Grilled Norcian pork sausage, often with wilted bitter greens, packed warm into a split torta al testo: the Umbrian fresh-pork answer to the porchetta round.
Torta al Testo con Prosciutto
Paper-thin Norcian prosciutto crudo draped into a warm split torta al testo, the cured leg's salt against the bread's plain wheat, sold at the counter in Norcia.
Torta al Testo con Porchetta
Umbrian fennel-roasted whole pig sliced warm into a split torta al testo: dark crackling and moist herb-deep pork inside a thick griddle round.
Torta al Testo con Erbe
Long-sautéed wild bitter greens, hard-pressed dry, tucked warm into a split Umbrian griddle round: the forager's Friday reading of the torta al testo.
Tigelle con Salumi Misti
A basket of warm split crescentine and a board of Emilian cured pork, assembled disc by disc at the table: prosciutto, mortadella, salame, each its own bite.
Tigelle con Prosciutto
Tigelle con prosciutto: the warm iron-cooked Modenese disc, split hot and folded around a single sweet Emilian raw ham whose fat the heat just relaxes.
Tigelle con Pesto Modenese
Pounded pork lard with garlic, rosemary and Parmigiano smeared into a hot split tigella. The Emilian *pesto* is the paste, not a basil sauce, and the disc takes nothing else.
Tigelle con Lardo
A warm Modenese disc takes a translucent sheet of Emilian lardo from waxy to silken in seconds. Plain salt, plain bread, the mechanism is the heat.
Tigelle con Cunza
A pounded paste of lardo, garlic, and rosemary smeared into a warm split Modenese disc. Not a slice of fat but a spread of it, already seasoned and ready to soften.
Sciatt in Panino
Sciatt (buckwheat fritters filled with melted Bitto cheese) in bread; Alpine specialty.
Schiacciata Fiorentina con Prosciutto
Flat, olive oil-rich Florentine bread split and filled with prosciutto crudo; oily, salty, perfect.
Schiacciata con Salame Toscano
Schiacciata with salame toscano, the coarse-ground Tuscan pork salame cured with whole black pepper and garlic, folded loose into flat oven bread kept deliberately plain.
Schiacciata con Mortadella
Warm Tuscan schiacciata split along its middle, the oven heat still in it, ribboned loose with sheets of soft Bolognese mortadella. A Florentine bakery panino.
Schiacciata con Lardo di Colonnata
Schiacciata with lardo di Colonnata, pork back fat cured in Carrara marble basins until silken, shaved to glass and draped onto warm flat bread that melts it.
Schiacciata con Finocchiona
Schiacciata with finocchiona (fennel-seed studded soft Tuscan salami); aromatic pork.
Schiacciata all'Uva
A leavened Tuscan flatbread layered with whole wine grapes and lightly sugared, baked only at the September harvest. The crumb stains violet; the seeds stay in.
Puccia Salentina
The soft Apulian round eaten on 7 December for the vigil of the Immacolata, split and packed with tuna, capers, tomato, and olive oil; the bread of the Salentine fast.
Puccia con Verdure
A soft Salentine wheat round split open and filled with grilled Mediterranean vegetables, olive and caper, the canonical meatless sandwich of the Immacolata vigilia.
Puccia con Carne di Cavallo
Puccia con carne di cavallo: the Salentine round bread filled with horse meat, served straight from the macelleria equina counter in Lecce.
Puccia con Capocollo
A soft Salentine round split and filled with sliced Apulian cured pork shoulder, often the cooked-wine-washed Martina Franca cure. The Valle d'Itria's quietest carnivorous order.