Italy - One Sandwich - The Joy of Sandwiches (Page 16)

Cheese sandwich; cheese type varies by region.

Abruzzo-style sandwich; often with ventricina or local cheese.

The 'paninari' youth subculture centered on premium American-style sandwiches at Milan's Panino spots.

Soft sesame roll (vastedda) filled with boiled veal spleen and lung, fried in lard; eaten 'schietta' (single/plain with lemon) or 'marita...

Spleen sandwich 'single'—just spleen, lung, and lemon juice; traditional version.

Spleen sandwich 'married'—with added ricotta salata and grated caciocavallo; richer.

Unsalted Tuscan bread with various cured meats; the bread's blandness balances salty meats.

Pane carasau brushed with olive oil and salt, sometimes with rosemary; crisped further.

Pane carasau (crispy flatbread) layered with tomato sauce, poached egg, and pecorino; more like lasagna but eaten by hand.

Panelle with fried eggplant slices.

Altamura bread with burrata (mozzarella filled with cream and stracciatella); luscious.

Sicilian 'dressed bread'—crusty bread topped with tomato, olive oil, oregano, anchovies, cheese, sometimes stuffed; varies by location.

Scopello version with local tuna, tomato, capers, oregano, olive oil.

Catania version; varies by shop.

Sfincione (thick, spongy Sicilian pizza with tomato, onion, anchovy, breadcrumbs, caciocavallo) eaten folded or in bread.

Chickpea flour fritters (panelle) in soft sesame roll; Sicilian street food staple, often with crocchè.

Panelle with potato croquettes (crocchè) in roll; double-fried carb heaven.

Potato croquettes in bread; simple fried potato sandwich.

Thin, crispy pane carasau with prosciutto draped on top; the paper-thin bread is cracker-like.

Pane carasau moistened with tomato and oil.

Mozzarella sandwiched between bread, battered and deep-fried; 'mozzarella in a carriage.'

Mozzarella in carrozza with anchovy fillets inside; salty-creamy.

Michetta with Milanese salami (fine-grained, mild, garlicky).

Michetta with cooked ham; common Milanese lunch.