Panino con Sfilatino
Sandwich on sfilatino (thin baguette-style).
Sandwich on sfilatino (thin baguette-style).
Sandwich on rosetta/michetta (hollow, crusty roll).
Sandwich on rustic homestyle bread.
Cheese and egg 'meatballs' (no meat) in tomato sauce on bread; cucina povera classic.
Sandwich on pagnotta (round loaf).
Olive ascolane (large stuffed olives, breaded and fried—meat, Parmigiano, nutmeg filling) in bread; Ascoli's famous snack.
Milanese meatballs (made from leftover boiled meat, mortadella, bread, Parmigiano) on bread.
Hollow, crusty Milanese roll (michetta/rosetta) filled with various ingredients; the roll's air pocket holds fillings.
Sandwich on mantovana (crusty bread with 'ears').
Sandwich on filone (long loaf).
The panino con cotoletta is the generic breaded-cutlet panino, and its whole problem is keeping the crumb crisp from the pan to the hand: fry, fill, and eat before the shell surrenders to its own steam.
Breaded veal cutlet on bread; can be bone-in or boneless, sometimes with arugula.
Sandwich on coppia ferrarese IGP (twisted, crunchy bread); unique shape.
Sandwich on ciriola (short Roman baguette).
Sandwich on ciabatta bread (crisp crust, open crumb, olive oil); invented 1982 in Veneto.
Horse meat (grilled or raw) on bread; Catania specialty.
Sandwich on biova (soft, white Piedmontese roll).
Generic Catanese sandwich; often featuring local sausage or horse meat.
Calabrian sandwich; often spicy with 'nduja, soppressata piccante.
Generic Bolognese sandwich; often mortadella or other local salumi.
Abruzzo-style sandwich; often with ventricina or local cheese.
Michetta filled with cotoletta alla milanese (breaded, fried veal cutlet); Milan's famous cutlet as sandwich.
Cotoletta with peppery arugula on top.
Cotoletta with fresh tomato slices.