Italy
Michetta con Cotoletta
Michetta con cotoletta sets two Milanese icons in one hand: a butter-fried veal cutlet inside the hollow, star-pleated michetta roll, eaten fast while both shells still crack.
Maritozzo Salato
The sweet maritozzo bun (usually filled with whipped cream) made savory with cold cuts or cheese.
Lampredotto con Salsa Verde
Lampredotto emphasizing the green sauce made from parsley, capers, anchovies, vinegar, and garlic.
Lampredotto con Salsa Piccante
Lampredotto with the spicy red chili sauce; fiery variation.
Lampredotto Bagnato
Lampredotto with both bun halves dipped in the cooking broth; extra-moist.
Guastella
Traditional roll similar to vastedda; used for various fillings.
Gorgonzola e Noci
Gorgonzola with walnuts on bread; classic combination.
Gnocco Fritto
Gnocco fritto is the sandwich where the bread is the fried part: a leavened pillow puffed hollow in pork lard, torn open hot and stuffed with prosciutto, eaten at the table before it deflates.
Gnocco Fritto con Squacquerone
Gnocco fritto with soft squacquerone cheese.
Gnocco Fritto con Salumi
In the trattorie of Modena and Parma, the gnocco fritto board is a heat test: one fried pillow, one cured meat, repeated across a board that reveals how each cut of Emilian pork responds to hot fat.
Gnocco Fritto con Prosciutto
Gnocco fritto specifically paired with prosciutto; the fat cuts the salt.
Frisella con Pomodoro
A Puglian ring baked twice to inedible hardness, brought back by a three-second dunk before crushed tomato is rubbed in. The wheat-versus-barley bread once marked a household's means.
Frico Croccante in Panino
Grated Montasio crisped alone in a dry pan into a lacy, glass-thin wafer, then slid hot into a roll. The cheese arrives already hardened, not melted, so the bite breaks on a fracture, not a stretch.
Focaccia Genovese con Prosciutto
Soft, dimpled, olive-oil-rich Genoese focaccia with prosciutto; oily, salty, perfect.
Focaccia Genovese con Formaggio
Focaccia with stracchino or other soft cheese.
Focaccia di Recco
Focaccia di Recco seals soft fresh cheese between two paper-thin unleavened sheets and bakes them blistered in a fierce oven, the cheese molten inside. IGP-protected since January 2015.
Focaccia di Recco con Formaggio
Not Lombardy but nearby; paper-thin dough sandwiching molten stracchino cheese; Recco's famous specialty.
Focaccia di Novara
Sweet focaccia from Novara; not typically used for savory sandwich.
Focaccia con le Olive
Focaccia with olives pressed in; Taggiasca olives common.
Focaccia con le Cipolle
Focaccia with onions baked on top; sweet, caramelized.