Panino con Salume - One Sandwich - The Joy of Sandwiches (Page 2)

Panino con Salsiccia di Cavallo

Horse meat sausage on bread.

Panino con Salsiccia Calabrese

Calabrian sausage is fresh, so its panino cooks the filling: a fennel-and-chilli link grilled to order, split into a roll wiped through the pan juices. The Calabrian pork sandwich that needs a fire.

Panino con Salame Sant'Angelo

The panino con salame Sant'Angelo carries the only Sicilian salame with a European mark, knife-cut to a coarse irregular grain, peppered, and cured in the damp air of the Nebrodi hills.

Panino con Salame Mantovano

Salame mantovano leads with garlic steeped in Lambrusco before it touches the pork, a coarse soft cure from the humid Po plain, thick on a crusted roll. PAT status, no DOP yet.

Panino con Salame Felino

Salame Felino stakes everything on doing less: pork minced medium, seasoned with garlic and pepper steeped in white wine, hand-tied, and shaved thin at the clarinet-beak angle on a quiet Parma roll.

Panino con Salame di Varzi

Salame di Varzi DOP cut thick on the bias: lean and fat in large pieces, a mild sweet cure from the damp Oltrepò hills, on a plain roll that lets the softness lead.

Panino con Salame di Turgia

A Piedmontese salame built on the lean, dark, faintly gamey beef of an end-of-career dairy cow, bound with pork fat and cured in the Valli di Lanzo above Turin.

Panino con Salame Cotto

Cooked salami; Piedmontese specialty.

Panino con Salam d'la Duja

Salam d'la duja on a firm biova: a Piedmontese salame matured submerged in pork lard inside a terracotta crock, kept slack and almost spreadable because the rice-paddy air was too damp to hang it.