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.
Piadina con Salsiccia
Piadina with grilled fresh sausage, often crumbled.
Piadina con Salsiccia e Cipolla
Grilled sausage with caramelized onions in piadina.
Piadina con Prosciutto e Squacquerone
Squacquerone goes on so loose it nearly runs off the knife; the prosciutto crudo is salt-cured to the opposite extreme. Romagna's definitive piadina folds two opposites warm to cool each other.
Piadina con Prosciutto Crudo
Piadina with prosciutto crudo (often Parma ham); classic simple filling.
Piadina con Porchetta
Piadina con porchetta is a borrow: central Italy's slow-roasted festival pig, sliced with a shard of crackling, folded into Romagna's thin coastal flatbread. A roast and a round from two regions.
Piadina con Nutella
Sweet piadina with Nutella; popular dessert version.
Piadina con Mortadella
Piadina with mortadella Bologna; the great Bolognese sausage.
Piadina con Marmellata
Piadina with jam; sweet breakfast or snack.
Piadina con Erbe di Campo
An unleavened Romagnol piadina folded warm around foraged hedge greens, sautéed long in oil with garlic and chilli, with a smear of fresh squacquerone as bind.
Piadina con Crescenza
A freckled Romagnol round folded hot around cold crescenza, or far more often its wetter local cousin squacquerone, the cheese the kiosks pour and still call by the drier name at the wooden ledge.
Panino con Pane di Altamura
Sandwich on Altamura DOP bread (semolina, long-fermented, wood-fired); Italy's most famous bread.
Panino con Frico
Frico (crispy fried cheese wafer or soft cheese-potato dish) on bread; either version.
Panino con Focaccia Ripiena
Stuffed focaccia with various fillings baked in.
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 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 Cunzato Catanese
Catania version; varies by shop.
Pane Carasau con Prosciutto
Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.
Pane Carasau con Pomodoro
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.