Italy - One Sandwich - The Joy of Sandwiches (Page 14)

Jewish-style fried artichokes (twice-fried until crispy) on bread; Roman-Jewish specialty.

Elaborate layered seafood and vegetable salad as sandwich filling; usually too complex for sandwich form.

Caponata (sweet-sour eggplant with tomato, capers, olives, celery, vinegar) on bread; agrodolce vegetables.

Tuscan capocollo (cured pork neck/shoulder) on bread.

Norcia capocollo; cured pork neck.

Capocollo di Martina Franca (smoked over fragrant wood) on bread; local specialty.

Capocollo from Calabria DOP; often spiced with chili.

Calabrian capocollo DOP; often with chili.

Canestrato Pugliese DOP (basket-molded sheep cheese); sharp, crumbly.

Canederli (bread dumplings with speck) in bread; dumpling sandwich, very filling.

Cacioricotta (cheese made like ricotta but from whole milk); versatile, mild.

Caciocavallo (gourd-shaped aged cheese) on bread; sharp, tangy.

Caciocavallo Silano DOP (stretched-curd cheese from the Sila plateau); aged, sharp.

Caciocavallo from Podolica cows (rare, free-ranging); complex, expensive.

Burrata on bread; creamy, rich, fresh.

Burrata with prosciutto crudo; luxurious combination.

Pickled turnips (brovada) as condiment; tangy, fermented.

Air-dried, salt-cured beef from Valtellina IGP; lean, deep red, served thin with olive oil, lemon, arugula.

Bra DOP (hard or soft versions); named after the town.

Bottarga (cured, pressed grey mullet or tuna roe) shaved on bread with butter or oil; intensely briny, umami.

Bottarga with butter on bread; fat mellows the salt.

Bombette (pork bundles stuffed with cheese, sometimes capocollo) grilled, on bread; Cisternino's specialty.

Mixed boiled meats (seven cuts, seven sauces) as sandwich; elaborate tradition simplified.

Bitto DOP cheese (cow and goat milk, Alpine pastures); aged, complex, rare.