Panino con Verdure Grigliate
Grilled vegetables (zucchini, eggplant, peppers) on bread with olive oil.
Italy
Panino con Ventricina
Ventricina (spreadable or sliceable salami with sweet and hot peppers); varies by area—soft in Abruzzo, firmer in Molise.
Panino con Ventricina Vastese
Ventricina from Vasto; sliceable, with large pork pieces visible.
Panino con Ventricina Teramana
Soft, spreadable ventricina from Teramo province.
Panino con Tuma
Very fresh, unsalted sheep's cheese; the first stage of pecorino-making.
Panino con Tonno
Tuna (usually canned, in olive oil) on bread.
Panino con Tonno e Fagioli
Tuna with white cannellini beans, olive oil, and onion; Tuscan salad as sandwich.
Panino con Tonno di Favignana
Cured whole-cut Favignana bluefin, not flaked: ventresca belly or firmer tarantello on plain bread under its own packing oil, from the fixed-net tonnara this Sicilian island once ran every spring.
Panino con Toma Piemontese
Toma Piemontese DOP (semi-hard cow's milk cheese); varies from mild to sharp with age.
Panino con Testa in Cassetta
Head cheese (coppa di testa) Ligurian style on bread.
Panino con Tartare di Manzo
Alba's carne cruda all'albese given a roll: knife-cut raw Fassona piemontese, the double-muscled Langhe breed lean enough to eat raw, dressed at the last second with oil, lemon.
Panino con Taralli
Taralli (ring-shaped savory crackers) sometimes crushed on sandwiches for crunch; or eaten alongside.
Panino con Taleggio
Taleggio DOP (washed-rind, soft, pungent, creamy cheese from Val Taleggio); strong aroma, mild taste.
Panino con Supplì
A whole supplì set into bread: the Roman fried rice croquette, cooked in tomato and ragù around a mozzarella core that pulls into a long telephone-cord string. Starch inside starch.
Panino con Strudel di Mele (Apfelstrudel)
Apple strudel as sweet sandwich filling; unusual but possible.
Panino con Stracciatella
Stracciatella (shredded mozzarella in cream, burrata's interior) on bread.
Panino con Stracciatella e Alici
Cool stracciatella, the cream-loosened curd from inside a burrata, against two or three whole salt-cured anchovies on grilled ciabatta. Milk meeting brine, two finished things on one piece of bread.
Panino con Stracchino
Stracchino/crescenza (soft, spreadable, mild cheese) on bread.
Panino con Stigghiola
Lamb or kid intestine wound tight around a spring onion, charred over open charcoal by a stigghiularu, then packed into a plain roll with salt, pepper, and lemon.
Panino con Speck di Sauris
Sauris is the highest village in Friuli, and its speck is smoked over beechwood only -- no juniper, no piney bite. The panino is built to keep that clean, sweet smoke audible.
Panino con Speck Alto Adige
Speck Alto Adige PGI on dark rye: pork leg dry-cured with juniper and bay, then cold-smoked below 20 degrees over beech. Firm, resinous, alpine, and nothing like a soft prosciutto.
Panino con Soprassata Toscana
Soprassata toscana is a cooked pork head cheese, not the southern salame its near-twin name suggests: a jellied terrine sliced thick onto saltless Tuscan bread.
Panino con Soppressata
Soppressata is one word for a dozen pressed salami, so the panino changes its meat at every regional line: Calabrian chilli, Lucano fennel, soft Veneto consa. The press is the only constant.
Panino con Soppressata Molisana
Soppressata molisana is Molise's pressed pork salame, lean cuts wiped with orange peel before curing, sliced thin onto a plain country roll. Even-tempered, citrus under the pepper.