Italy - One Sandwich - The Joy of Sandwiches (Page 18)

Generic term for cheese-filled focaccia.

Bari's soft, thick focaccia topped with tomatoes, olives, and olive oil; often eaten plain but can be split.

Stuffed Bari focaccia with various fillings inside.

Grilled bread rubbed with garlic, drizzled with olive oil, topped with prosciutto; open-faced.

Chickpea flour flatbread (farinata) in a roll; similar to Sicilian panelle but different texture.

Savory pie with Swiss chard, spinach, Parmigiano-Reggiano, and lard; eaten like a sandwich when folded.

Paper cone filled with fried foods (zeppole, arancini, frittatine, crocchè); street food, sometimes eaten sandwich-style.

Toasted bread with chicken liver pâté (fegatini); not quite a sandwich but iconic Tuscan bread preparation.

Toasted bread with truffle; open-faced.

Flaky, layered flatbread cooked on testo; filled with prosciutto, greens, sausage.

Crescia with sausage and spinach.

Crescia with prosciutto and arugula.

Small, round, thick bread discs cooked between terracotta or metal molds; split and filled with cured meats and cheese.

Cotoletta with peppery arugula on top.

Cotoletta with fresh tomato slices.

Sicilian ciabatta with local ingredients.

Ciabatta with grilled vegetables.

Ciabatta with roast beef.

Paper-thin, crispy crêpe from the Modenese Apennines, spread with cunza (lard-garlic-rosemary paste) and Parmigiano; folded and eaten.