The Dish in a Panino - One Sandwich - The Joy of Sandwiches

Thin-sliced veal with tonnato sauce (tuna-mayonnaise-caper-anchovy) on bread; classic Piedmontese dish.

Veal scaloppine with prosciutto and sage in butter-wine sauce on bread; classic Roman dish adapted.

Meat (often beef rolls—braciole) from Neapolitan ragù (slow-cooked tomato sauce) on bread.

Neapolitan meatballs in tomato ragù on bread.

Buckwheat pasta with cabbage, potatoes, butter, and Bitto/Casera cheese; carb-heavy Valtellina dish as filling.

Braised veal shank with gremolata (lemon zest, garlic, parsley) as sandwich; restaurant adaptation.

Boiled calf tendons and cartilage dressed with onion, oil, vinegar; traditional, textural.

Extremely thin egg pasta from Campofilone; unusual sandwich filling.

La genovese sauce (onion-braised beef, despite the name it's Neapolitan) on bread; sweet, unctuous.

Italian omelette (flatter, with various fillings—potato, onion, zucchini, pasta) on bread.

Pasta frittata (leftover pasta fried into cake) on bread; cucina povera.

Toasted semolina pasta (fregola) as a salad filling; unusual but exists.

Comically named 'mule's testicles' salami (actually large pork salami); Norcia specialty.

Cima (stuffed veal breast with eggs, vegetables, offal); sliced cold for sandwiches.

Cassoeula (pork and cabbage stew) components on bread; winter dish.

Elaborate layered seafood and vegetable salad as sandwich filling; usually too complex for sandwich form.

Bombette (pork bundles stuffed with cheese, sometimes capocollo) grilled, on bread; Cisternino's specialty.

Mixed boiled meats (seven cuts, seven sauces) as sandwich; elaborate tradition simplified.

Green sauce (parsley, anchovies, garlic, capers, vinegar) typical accompaniment to bollito, also on sandwiches.

Red sauce (tomato, peppers, onion) accompanying bollito; on sandwiches.

Bagna cauda (warm anchovy-garlic olive oil dip) with crudités or on bread; intense, pungent.

Skewered lamb cubes (arrosticini) in bread; Abruzzo's iconic street food.

Roman spring lamb (abbacchio) preparations on bread.