Panino al Formaggio
Cheese sandwich; cheese type varies by region.
Italy
Panino Abruzzese
Thick slices of ventricina del Vastese, the coarse, chilli-red, fennel-spiced mountain salume of Abruzzo, on dense country bread with nothing added: a sandwich that wins by subtraction.
Paninaro Style
The 'paninari' youth subculture centered on premium American-style sandwiches at Milan's Panino spots.
Pani câ Meusa
Soft sesame roll (vastedda) filled with boiled veal spleen and lung, fried in lard; eaten 'schietta' (single/plain with lemon) or 'marita...
Pani câ Meusa Schietta
Spleen sandwich 'single'—just spleen, lung, and lemon juice; traditional version.
Pani câ Meusa Maritata
Palermo's spleen roll wed to cheese: lard-fried veal spleen and lung in a sesame vastedda, finished with shaved caciocavallo and a spoon of ricotta to round the iron edge.
Pane Toscano con Salumi
The mixed-salumi panino is a Tuscan cold-cuts board folded into bread: finocchiona, prosciutto, salame, and lardo on the saltless loaf that keeps each cured meat distinct. PDO 2016.
Pane Guttiau
Pane carasau brushed with olive oil and salt, sometimes with rosemary; crisped further.
Pane Frattau
Pane carasau (crispy flatbread) layered with tomato sauce, poached egg, and pecorino; more like lasagna but eaten by hand.
Pane e Panelle con Melanzane
Panelle with fried eggplant slices.
Pane di Altamura con Burrata
Altamura bread with burrata (mozzarella filled with cream and stracciatella); luscious.
Pane Cunzato
Sicilian 'dressed bread'—crusty bread topped with tomato, olive oil, oregano, anchovies, cheese, sometimes stuffed; varies by location.
Pane Cunzato di Scopello
Scopello version with local tuna, tomato, capers, oregano, olive oil.
Pane Cunzato Catanese
Catania version; varies by shop.
Pane con lo Sfincione
Pane con lo sfincione: a slab of Palermo's thick, spongy focaccia, topped with onion, tomato, anchovy and caciocavallo, pressed warm into a sesame roll. Bread inside bread.
Pane con le Panelle
Pane con le panelle puts bread inside bread: a fried slab of chickpea-flour dough, itself a set starch, slid hot into a soft sesame roll with salt and lemon. Palermo's Arab-rooted street sandwich.
Pane con le Panelle e Crocchè
Panelle with potato croquettes (crocchè) in roll; double-fried carb heaven.
Pane con le Crocchè
Pane con le crocchè is Palermo's fried-potato street sandwich: finger-shaped cazzilli, crust shattering over a soft potato cloud, slid hot into a sesame roll beside the chickpea panelle.
Pane Carasau con Prosciutto
Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.
Pane Carasau con Pomodoro
Pane carasau is bread baked twice into a parchment-crisp sheet that keeps for a year, made so Sardinian shepherds could carry it. Tomato and oil soften the indestructible cracker back into a sandwich.
Mozzarella in Carrozza
Mozzarella sandwiched between bread, battered and deep-fried; 'mozzarella in a carriage.'
Mozzarella in Carrozza con Alici
Mozzarella in carrozza with anchovy fillets inside; salty-creamy.
Michetta con Salame Milano
Michetta with Milanese salami (fine-grained, mild, garlicky).
Michetta con Prosciutto Cotto
Michetta with cooked ham; common Milanese lunch.