Italy - One Sandwich - The Joy of Sandwiches (Page 7)

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

Ventricina (spreadable or sliceable salami with sweet and hot peppers); varies by area—soft in Abruzzo, firmer in Molise.

Ventricina from Vasto; sliceable, with large pork pieces visible.

Soft, spreadable ventricina from Teramo province.

Very fresh, unsalted sheep's cheese; the first stage of pecorino-making.

Tuna (usually canned, in olive oil) on bread.

Tuna with white cannellini beans, olive oil, and onion; Tuscan salad as sandwich.

Tuna from the Favignana mattanza (traditional tuna hunt); premium quality.

Toma Piemontese DOP (semi-hard cow's milk cheese); varies from mild to sharp with age.

Head cheese (coppa di testa) Ligurian style on bread.

Raw beef tartare on bread; premium preparation.

Taralli (ring-shaped savory crackers) sometimes crushed on sandwiches for crunch; or eaten alongside.

Taleggio DOP (washed-rind, soft, pungent, creamy cheese from Val Taleggio); strong aroma, mild taste.

Supplì (fried rice croquette with tomato sauce and mozzarella that strings like telephone wires) in bread; carb-on-carb.

Apple strudel as sweet sandwich filling; unusual but possible.

Stracciatella (shredded mozzarella in cream, burrata's interior) on bread.

Stracciatella cream with anchovies; salty-creamy.

Stracchino/crescenza (soft, spreadable, mild cheese) on bread.

Grilled lamb or goat intestines wrapped around green onion, on bread; intense, charred street food.

Smoked speck from Sauris; local specialty.

Speck Alto Adige IGP (smoked, dry-cured ham); juniper-scented, smoky, distinct from prosciutto.

Soprassata (head cheese/brawn with pistachios and spices) on bread; jellied pork terrine.

Soppressata (dry-cured salami, often spicy in Calabria); coarse-ground, flattened shape.

Molisan soppressata on bread.