Italy - One Sandwich - The Joy of Sandwiches (Page 12)

Lucanica (ancient pork sausage from Lucania, flavored with fennel, coriander, chili); Italy's oldest named sausage.

Cured pork loin (lonza) on bread; lean, delicate.

Lardo d'Arnad DOP (cured in chestnut, herbs, spices); melt-in-mouth fat from the Aosta Valley.

General tripe sandwich; honeycomb tripe (not lampredotto specifically) simmered in tomato sauce.

Döner kebab in Italian bread; widespread street food.

Cheese spätzle (egg noodles) in bread; carb overload.

Kaminwurzen (smoked sausages dried near the chimney); chewy, smoky.

Mixed boiled meats (beef, tongue, chicken) on bread with salsa verde; from the bollito misto tradition.

Hauswurst (house-style smoked sausage); traditional Alto Adige.

Gubana (sweet rolled pastry with dried fruit, nuts, grappa) potentially as sweet sandwich.

Cured pork jowl (guanciale); fattier and more flavorful than pancetta.

Gröstl (pan-fried potatoes and meat, like hash) on bread; hearty breakfast sandwich.

Grana Padano cheese; similar to Parmigiano but milder, different production zone.

Gorgonzola DOP blue cheese; dolce (sweet/mild) or piccante (sharp/crumbly).

Gorgonzola DOP (Novara is within the production zone); dolce or piccante.

La genovese sauce (onion-braised beef, despite the name it's Neapolitan) on bread; sweet, unctuous.

Italian omelette (flatter, with various fillings—potato, onion, zucchini, pasta) on bread.

Pasta frittata (leftover pasta fried into cake) on bread; cucina povera.

Frico (crispy fried cheese wafer or soft cheese-potato dish) on bread; either version.

Friarielli (sautéed broccoli rabe with garlic and chili) on bread; bitter, garlicky green.

Toasted semolina pasta (fregola) as a salad filling; unusual but exists.

Stuffed focaccia with various fillings baked in.

Fiore Sardo DOP (smoked pecorino from the interior); smoky, intense sheep's milk cheese.

Sandwich on filone (long loaf).