Italy - One Sandwich - The Joy of Sandwiches (Page 3)

Gorgonzola blue cheese spread; strong, creamy flavor.

Small shrimp (gamberetti) with cocktail sauce or mayonnaise; seafood version.

Sautéed mushrooms with mayonnaise or cream; earthy filling.

Marinated artichoke hearts as main filling.

Unleavened flatbread cooked on a terracotta or iron disc (testo); similar to piadina, filled with various ingredients.

Torta al testo with soft stracchino cheese.

Torta al testo with grilled sausage.

Torta al testo with prosciutto.

Torta al testo with Umbrian porchetta (heavy on wild fennel).

Torta al testo with sautéed wild greens.

Grilled/pressed sandwich in Italian bars; typically ham and cheese.

Four-cheese pressed sandwich.

Pressed ham and cheese sandwich; Italian café staple.

Pressed salmon and cheese sandwich.

Tigelle with assorted cured meats.

Tigelle with prosciutto crudo.

Tigelle with Modenese pesto (lardo, rosemary, garlic, Parmigiano).

Tigelle filled with thin-sliced lardo (cured fatback) that melts from the warm bread; traditional.

Tigelle with cunza (a paste of lardo, rosemary, and garlic); the classic filling.

Tarallo (ring-shaped savory biscuit) sometimes split and filled; crunchy, not really a sandwich but exists.

Flatbread similar to piadina, filled with local ingredients.

Speck on Schüttelbrot (crispy, flat rye bread with cumin/fennel seeds); traditional Tyrolean pairing.

Speck with local cheese (often Tilsiter or mountain cheese).

Sciatt (buckwheat fritters filled with melted Bitto cheese) in bread; Alpine specialty.