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
Tuna from the Favignana mattanza (traditional tuna hunt); premium quality.
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
Raw hand-cut beef in a panino makes freshness the entire build, dressed at the last second and met by a deliberately quiet bread. Piedmont's carne cruda, the parent of carpaccio, set on a roll.
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
Grilled lamb or goat intestines wrapped around green onion, on bread; intense, charred street food.
Panino con Speck di Sauris
Smoked speck from Sauris; local specialty.
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 a pressed pork salame from premium cuts, its casing wiped with orange peel, even-tempered on a plain loaf. Recorded as a Kingdom of Naples delicacy since the 1800s.