Italy - One Sandwich - The Joy of Sandwiches (Page 11)

Sandwich on rustic homestyle bread.

Piacenza pancetta DOP; rolled, cured pork belly.

Cheese and egg 'meatballs' (no meat) in tomato sauce on bread; cucina povera classic.

Sandwich on pagnotta (round loaf).

Braised veal shank with gremolata (lemon zest, garlic, parsley) as sandwich; restaurant adaptation.

Ear-shaped pasta with broccoli rabe as sandwich; carb-on-carb Pugliese.

Olive ascolane (large stuffed olives, breaded and fried—meat, Parmigiano, nutmeg filling) in bread; Ascoli's famous snack.

Boiled calf tendons and cartilage dressed with onion, oil, vinegar; traditional, textural.

'Nduja (spicy, spreadable pork salami with Calabrian chili); fiery, melts when warm.

'Nduja from Spilinga (spreadable salami with Calabrian chili); fiery, melts on warm bread.

Boiled cartilage from calf muzzle, dressed with oil and lemon, on bread; gelatinous texture.

Musetto (cotechino-like pork sausage from muso/snout) sliced on bread; traditionally with brovada (pickled turnips).

Mozzarella from Gioia del Colle DOP; high-quality, flavorful.

Fresh buffalo mozzarella DOP on bread; creamy, tangy, milky.

Mortadella with visible pistachio nuts; premium version.

The original mortadella from Bologna; huge, pink, studded with fat cubes and sometimes pistachios, on soft white bread.

Monte Veronese DOP cheese (cow's milk, various ages); from Lessinia mountains.

Montasio DOP cheese (hard, aged, nutty); fresco, mezzano, or stagionato.

Milanese meatballs (made from leftover boiled meat, mortadella, bread, Parmigiano) on bread.

Mocetta (dried, cured beef or chamois/ibex); Alpine cured meat.

Hollow, crusty Milanese roll (michetta/rosetta) filled with various ingredients; the roll's air pocket holds fillings.

Sandwich on mantovana (crusty bread with 'ears').

Extremely thin egg pasta from Campofilone; unusual sandwich filling.

Luganega sausage (thin, coiled fresh pork sausage) grilled and on bread.