Italy - One Sandwich - The Joy of Sandwiches (Page 2)

Cooked ham with marinated artichokes.

Dry-cured Parma-style ham on soft bread; more intensely flavored than cotto.

Chicken with curry-flavored mayonnaise; international influence.

Mozzarella with tomato slices.

Mixed filling combining multiple ingredients—ham, cheese, vegetables.

Gorgonzola with walnuts; classic pairing.

Shrimp with avocado and mayonnaise; modern combination.

Mushrooms with melted cheese.

Double-decker tramezzino with two fillings separated by middle bread layer.

Bresaola with arugula, lemon, and olive oil.

Egg salad (chopped hard-boiled eggs with mayonnaise) on soft bread.

Speck (smoked, cured ham from Alto Adige) with cheese.

Grilled vegetables (zucchini, eggplant, peppers) with olive oil.

Fresh mozzarella, tomato, and basil; the caprese salad as sandwich.

Air-dried beef (bresaola) with arugula and Parmesan shavings.

Thin veal slices with tuna-caper mayonnaise sauce; classic Piedmontese dish as sandwich.

Triangular crustless sandwich on soft white bread with tuna, mayonnaise, and capers; Venice's iconic café snack invented in the 1920s.

Sliced turkey breast with mayonnaise and vegetables.

Smoked salmon with cream cheese or mayonnaise; luxurious filling.

Thin-sliced roast beef with mayonnaise or mustard.

Cooked ham (prosciutto cotto) with mayonnaise on soft white bread; mild, sweet ham.

Shredded chicken with mayonnaise and lettuce.

Sweet mascarpone cheese, sometimes with fruit; dessert tramezzino.

Crab meat with mayonnaise and lemon.