Focaccia di Recco con Formaggio
Not Lombardy but nearby; paper-thin dough sandwiching molten stracchino cheese; Recco's famous specialty.
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.
Focaccia di Novara
Sweet focaccia from Novara; not typically used for savory sandwich.
Focaccia con le Olive
Focaccia with olives pressed in; Taggiasca olives common.
Focaccia con le Cipolle
Focaccia with onions baked on top; sweet, caramelized.
Focaccia Barese
Bari builds its focaccia on boiled potato worked into durum semolina, a crumb that drinks oil and tomato juice without giving way, topped with whole olives and oregano.
Focaccia Barese Farcita
Stuffed Bari focaccia with various fillings inside.
Fettunta con Prosciutto
Grilled bread rubbed with garlic, drizzled with olive oil, topped with prosciutto; open-faced.
Farinata in Panino
Chickpea flour flatbread (farinata) in a roll; similar to Sicilian panelle but different texture.
Erbazzone
Savory pie with Swiss chard, spinach, Parmigiano-Reggiano, and lard; eaten like a sandwich when folded.
Crescia Sfogliata
Flaky, layered flatbread cooked on testo; filled with prosciutto, greens, sausage.
Crescia con Salsiccia e Spinaci
Crescia with sausage and spinach.
Crescia con Prosciutto e Rucola
Crescia with prosciutto and arugula.
Crescentina (Tigelle)
A palm-sized leavened disc cooked between hot terracotta plates, split warm along its seam and packed by hand with lard paste, cured pork, and soft cheese: the Modena crescentina.
Borlengo
The borlengo is batter swirled across a hot copper sole until it sets crisp as a wafer, brushed with cunza, lard pounded with garlic and rosemary, and folded in the hand in the Modenese hills.
Socca Sandwich
Chickpea flatbread (socca) folded around fillings; gluten-free option.
Pissaladière Sandwich
Pissaladière (onion, anchovy, olive tart) eaten folded or used as bread.
Fougasse Farcie
Provençal flatbread (fougasse) split and filled; olive oil bread sandwich.
Fougasse aux Olives Garnie
Olive fougasse used as sandwich bread with various fillings.
Fouée Garnie
Puffed bread pocket filled; Loire Valley specialty.
Fouée aux Rillettes
Fouée filled with rillettes.