Italy - One Sandwich - The Joy of Sandwiches (Page 4)

Flat, olive oil-rich Florentine bread split and filled with prosciutto crudo; oily, salty, perfect.

Schiacciata with Tuscan salami (unsalted, relying on Tuscan bread's lack of salt for balance).

Schiacciata with thick-sliced mortadella; the bread's olive oil complements the fatty sausage.

Schiacciata with paper-thin lardo (cured pork fatback) from Colonnata, cured in marble basins with herbs and spices; melts on tongue.

Schiacciata with finocchiona (fennel-seed studded soft Tuscan salami); aromatic pork.

Sweet grape-studded schiacciata, sometimes split and filled with cream; harvest season specialty.

Rosetta with prosciutto crudo.

Hollow rosetta roll filled with mortadella; simple, classic.

Small, round bread roll from Salento, baked with olives, tomatoes, or onions; filled with various ingredients.

Puccia with grilled vegetables.

Puccia with horse meat; common in Puglia.

Puccia with local capocollo.

Parma ham with cantaloupe melon in piadina; the classic pairing wrapped.

Umbrian porchetta with wild fennel flowers (finocchietto selvatico); aromatic and distinctive.

Tuscan-style porchetta with heavier fennel seed and black pepper; slightly different herb balance.

Porchetta from Ariccia, the most famous porchetta town; IGP protected, known for extra-herbed interior.

Pizza bianca with any filling; the Roman street food base.

Pizza bianca with prosciutto crudo.

Roman white pizza (olive oil, salt, no tomato) split and filled with mortadella; beloved combination.

Pizza bianca with fresh figs; seasonal summer treat.

Pitta with cicoli (pork cracklings); traditional.

Ring-shaped bread stuffed with tomatoes, peppers, anchovies, capers, olives before baking.

Modern piadina shops offering creative combinations with premium ingredients.

Thin, unleavened flatbread cooked on a griddle (testo), folded around fillings; Romagna's iconic street food, IGP protected.