Italy - One Sandwich - The Joy of Sandwiches (Page 10)

Spit-roasted suckling pig (porceddu) on bread; Sardinia's famous roast.

Neapolitan meatballs in tomato ragù on bread.

Buckwheat pasta with cabbage, potatoes, butter, and Bitto/Casera cheese; carb-heavy Valtellina dish as filling.

Piave DOP (hard cheese similar to Parmigiano); sweet, nutty.

Pezzente (poor man's salami from organ meats); rustic, strong-flavored.

Genoese basil pesto (basil, pine nuts, garlic, Parmigiano, Pecorino, olive oil) on bread.

Pesto with green beans (the classic pasta accompaniment) on bread.

Peperoni cruschi (dried, fried sweet Senise peppers); crunchy, sweet, essential Lucanian ingredient.

Tuscan sheep's milk cheese (fresh, semi-stagionato, or stagionato) on bread.

Sicilian pecorino DOP; peppercorns or saffron sometimes added.

Pecorino Sardo DOP (dolce or maturo); dolce is mild, maturo is sharp, granular.

Sharp, salty aged sheep's milk cheese DOP; the classic Roman pasta cheese.

Pecorino with pear slices; cheese course as sandwich.

Pecorino cheese with honey; sweet-salty combination.

Pecorino with fresh fava beans; springtime classic (also eaten without bread).

Local pecorino, sometimes with truffles.

Pecorino di fossa (cheese aged in pits, straw-wrapped); funky, complex, earthy.

Pecorino di Filiano DOP (aged in caves, sometimes in olive oil); intense.

Local Abruzzese pecorino on bread.

Chunks or slices of Parmigiano-Reggiano cheese; varies by age (12, 24, 36 months).

Eggplant Parmesan on bread; available throughout Italy.

Eggplant Parmesan (fried eggplant, tomato, mozzarella, basil) as sandwich; rich, hearty.

Bread salad (soaked bread, tomato, cucumber, onion, basil, olive oil) stuffed in bread; bread-on-bread.

Sandwich on Altamura DOP bread (semolina, long-fermented, wood-fired); Italy's most famous bread.