Panino con Vitello Tonnato
Thin-sliced veal with tonnato sauce (tuna-mayonnaise-caper-anchovy) on bread; classic Piedmontese dish.
The Dish in a Panino
Panino con Saltimbocca
Veal scaloppine with prosciutto and sage in butter-wine sauce on bread; classic Roman dish adapted.
Panino con Ragù Napoletano
Meat (often beef rolls—braciole) from Neapolitan ragù (slow-cooked tomato sauce) on bread.
Panino con Polpette Napoletane
Neapolitan meatballs in tomato ragù on bread.
Panino con Pizzoccheri
Buckwheat pasta with cabbage, potatoes, butter, and Bitto/Casera cheese; carb-heavy Valtellina dish as filling.
Panino con Ossobuco
Braised veal shank with gremolata (lemon zest, garlic, parsley) as sandwich; restaurant adaptation.
Panino con Nervetti
Boiled calf tendons and cartilage dressed with onion, oil, vinegar; traditional, textural.
Panino con Maccheroncini di Campofilone
Extremely thin egg pasta from Campofilone; unusual sandwich filling.
Panino con Genovese
La genovese sauce (onion-braised beef, despite the name it's Neapolitan) on bread; sweet, unctuous.
Panino con Frittata
Italian omelette (flatter, with various fillings—potato, onion, zucchini, pasta) on bread.
Panino con Frittata di Pasta
Pasta frittata (leftover pasta fried into cake) on bread; cucina povera.
Panino con Fregola
Toasted semolina pasta (fregola) as a salad filling; unusual but exists.
Panino con Coglioni di Mulo
Comically named 'mule's testicles' salami (actually large pork salami); Norcia specialty.
Panino con Cima alla Genovese
Cima (stuffed veal breast with eggs, vegetables, offal); sliced cold for sandwiches.
Panino con Cassoeula
Cassoeula (pork and cabbage stew) components on bread; winter dish.
Panino con Cappon Magro
Genoa's grandest fast-day dish is a tiered seafood-and-vegetable pyramid bound in anchovy green sauce, built over a day for Christmas Eve. The panino folds that architecture flat and walks it.
Panino con Bombette
Bombette (pork bundles stuffed with cheese, sometimes capocollo) grilled, on bread; Cisternino's specialty.
Panino con Bollito Misto Piemontese
Bollito misto is a Piedmontese ceremony, seven cuts and seven sauces wheeled out on a heated trolley, codified in the Savoy court kitchens. The panino cuts it to one slice, one sauce, and a roll.
Panino con Bagnet Vert
Piedmont's bollito sauce moved between bread: raw parsley pounded with anchovy, garlic, and capers, spread thick over cold boiled beef on a firm country roll.
Panino con Bagnet Ross
Red sauce (tomato, peppers, onion) accompanying bollito; on sandwiches.
Panino con Bagna Cauda
Bagna càuda, Piedmont's hot anchovy-and-garlic bath, smeared thin into a crusted roll with raw peppers and cardoon: a loud table dip forced into bread, where the whole craft is how little goes in.
Panino con Arrosticini
Skewered lamb cubes (arrosticini) in bread; Abruzzo's iconic street food.
Panino con Abbacchio
Roman spring lamb (abbacchio) preparations on bread.