Italy - One Sandwich - The Joy of Sandwiches

Ciabatta with prosciutto and mozzarella.

Pretzel (brezel) with speck; Germanic influence.

Bresaola with arugula and Grana Padano shavings; the classic presentation.

Bresaola dressed with lemon juice and olive oil.

Zelten (Christmas fruit bread) sometimes eaten sandwich-style with butter.

Italian-style wrap; various fillings in tortilla.

Triangular pocket of pizza bianca (white pizza dough) stuffed with traditional Roman dishes; invented 2008, now iconic.

Trapizzino with Roman-style tripe in tomato sauce with mint and pecorino.

Trapizzino with meatballs in tomato sauce.

Trapizzino with hunter's-style chicken (tomato, rosemary, garlic, white wine).

Trapizzino with tongue in green sauce (parsley, capers, anchovies).

Trapizzino with picchiapò (boiled beef simmered in tomato sauce); cucina povera dish.

Trapizzino filled with eggplant Parmesan.

Trapizzino filled with oxtail stewed in tomato, celery, and cocoa; classic Roman braised dish.

Mixed vegetables—lettuce, tomato, cucumber, carrot—with mayonnaise.

Simple egg and mayonnaise; classic simplicity.

Egg with anchovy fillets; salty-rich combination.

Tuna with sliced hard-boiled egg and mayonnaise; protein-rich variation.

Tuna with fresh tomato slices.

Tuna with black or green olives and mayonnaise.

Tuna with marinated artichoke hearts and mayonnaise on soft white bread; classic combination.

Smoked salmon with arugula and cream cheese; peppery green with rich fish.

Cooked ham with sautéed mushrooms (champignon) and mayonnaise.

Cooked ham with sliced cheese (often Emmental or fontina).